Sunday, October 25, 2009
cinnamon vanilla pumpkin pie
We tried this twist to the basic pumpkin pie recipe and it was a winner! Thought it was worth sharing!!
Cinnamon Vanilla Pumpkin Pie
1 1/2 cups of pumpkin puree (or 1 small (approx.)15 oz. can)
1 (12 fluid ounce) can evaporated milk
1/2 cup sugar
1/4 cup brown sugar
1 tbsp all purpose flour
1/2 tsp. salt
2 1/4 tsp. real vanilla extract (add less if you want just a hint of vanilla)
1 tsp. pumpkin pie spice OR 1/4 tsp. each of ground nutmeg, ginger, cinnamon, cloves
1/4 tsp. cinnamon (I up all the spices a little - add to your taste)
1 prepared 9" pie crust
1. Preheat oven to 450 degrees F
2. In large bowl, combine pumpkin, evaporated milk, eggs, sugars, flour, salt, vanilla, spices. Pour into pie shell.
3. Bake for 10 minutes at 450 uncovered, cover with aluminum foil for an additional 10. After the 20 minutes total at 450, turn the oven down to 350 and bake another 40 minutes. Uncover for the last 15 minutes or so, keeping an eye on your crust so not to burn (may need to recover).
Total bake time - 1 hour.
Cool completely before serving- tastes great served cold!
Pie Crust - my mom makes a killer pie crust using shortening. It is the same one her mother made. I thought I would branch off the family tree and try this one made with butter.
Since I did not make any changes to the butter pie crust recipe, here is the link of the one I tried. I used my kitchen aid stand mixer (love that thing!) with the dough hook. I was shocked at how easy this dough was to work with!