Tuesday, November 26, 2013

Pumpkin Pie

Pumpkin Pie
16 Servings
1 ½  - 2 pounds sugar pumpkin
2 - 3 teaspoons pumpkin spice mix - divided
1 cup evaporated milk
2 large eggs
2 cup dark brown sugar, tightly packed
 ½ cup granulated sugar
½ teaspoon salt
1 teaspoon cinnamon, ground
1 teaspoon nutmeg freshly grated
½ teaspoon ginger, ground
2 commercial pie crust

Preheat oven 350 degrees F.
Wash pumpkin, remove stem then carefully cut the pumpkin in half. Scoop out the seeds with  a spoon then using a melon baller, scrape out the strings. 
Sprinkle 2 teaspoons pumpkin spice mix on top of each half.
Bake in oven 45 minutes or until pumpkin is done
Let pumpkin cool down just enough to peel.
Pour off any excess liquid.
Place the peeled pumpkin in the bowl of your electric mixer affixed with the paddle add the remaining spice mix and all other ingredients except the crust and mix on medium low until you have a puree.
Prepare crust according to the instructions on the package.
Pour filling into the partially baked pie shell, make sure your oven is still on 350 degrees and bake 60 minutes or until pie is set in the middle.

 Pumpkin Spice Mix

1/3 cup cinnamon, ground
1 tablespoon ginger, ground
1 tablespoon nutmeg, ground
1 ½ teaspoons cloves,ground
1 ½ teaspoons allspice, ground

Combine all ingredients in a glass jar with a tight fitting lid. Store up to 6 months.
Use on baked sweet potatoes and butternut squash or any roasted root vegetable as well as pumpkins.  Also great in butternut squash and pumpkin soups.

No comments:

Post a Comment