Old Fashioned Pumpkin Pie
Here is a recipe for a delicious and simple to make old fashioned pumpkin pie.
Combine a cup of sugar, 1 tablespoon of flour, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground cloves. You can also add 1/8 teaspoon black pepper.
Then mix in 3 large eggs, 2 cups mashed pumpkin, 1 cup light cream or evaporated milk.
Put a 9 inch pie plate, lined with an unbaked pie crust, on your oven's baking rack and pour the mixture into the plate. Doing it this way is an easy way to fill the plate to capacity without spilling. If you try to fill it outside the oven and then carry it to the oven, you are sure to have a mess.
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Because this is essentially a custard, bake it slowly at a low temperature. 325 degrees F is fine. It may take an hour and a half until the center is firm.
You can turn the oven off before the center has completely firmed and let the pie cool in the oven. It will finish as it cools.
If you have a convection oven, it will bake in a shorter time.
Cool. Serve with a bowl of whipped cream to be used as a topping. Chantilly cream is best.
The picture at the right shows you what the pie looks like when it is done. As you cook it slowly the outside edges will puff up and the center will stay flat. With time the center comes up to the level of the outside edges. The pie is done when the center is either the same, or nearly the same, level of the edges.
Once it cools, the filling falls back to its original level.
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