Sunday, December 27, 2009

Spicy Pumpkin Pie

Overview: This is a special recipe from my Mom who got it from her Mom which has been passed down from the beginning of time that is pretty much to die for.

Start out by turning on your oven to 450 degrees.

Mix and blend the following into a bowl:
2 Tablespoons Vegetable Oil
1-1/2 Cups Pumpkin Pie Filling (1 can worth)
1 teaspoon Ginger
1 teaspoon Cinnamon
1/4 teaspoon Mace
1/4 teaspoon Cloves (ground)
2 Eggs
2 Tablespoons Flour
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1/2 teaspoon Salt
1 Cup Milk

Pour contents on bowl into a ready made pie crust. If you are using one purchased from the store, continue reading below. If you are needing to make a delicious and easy one from scratch click here for instructions.

Place the pie in the oven set at 450 degrees for 15 minutes. Then turn the temperature down to 375 degrees and bake for 45 minutes.

If your crust starts to darken too much, cover the crust with aluminum foil like this picture.

It is a tradition in my family with pumpkin pie to use the extra dough and carve out a pumpkin like the one that is pictured above.

Please disregard the knife wounds. These were from testing to see if the pie was ready. When you test your pie to see if it is done (putting a knife or other skinny object in the pie to see if it comes out clean) don't worry if it doesn't come out clean. Usually pumpkin pies set fully once they start cooling out of the oven. Try your knife test twice if you are worried (not 4 times like me) and then pull it out of the oven.


Click below for other pie recipes:

Cherry Pie

Apple Pie

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