It was 28 degrees this morning, George reported – and so this afternoon, I thought I might warm things up with a pumpkin pie. I don’t make them that often, but when I have, I use the recipe on the “One-Pie” can of pumpkin (which was available online, but the cans were not, in the store.)
I compared recipes and remembered that what made the pumpkin pies of past years so tasty was: molasses and melted butter added to most traditional recipes. I also par-baked the frozen pie crust before filling it to the tippy top because the filling was so plentiful.
Placed the pie on a cookie sheet lined with aluminum foil and that saved the oven (mostly) from charred scraps after the pie was baked.
The recipe I use calls for: a can of pumpkin puree, a can of Carnation evaporated milk, 1 cup granulated sugar, 2 eggs, 1/8 cup of molasses, 2 T melted butter, 1/2 teaspoons of ground cinnamon, nutmeg, ginger and salt. 2 T. cornstarch mixed with spices before adding. Baked the crust 10 min. to avoid sogginess, then filled it and baked at 425 for 15 min.; then turned down to 350 for 45-50 min. to make sure the center wasn’t jiggling. The outer crust got burned but no problem just cutting it off.
Looking forward to enjoying it tonight after supper.