Wednesday, November 25, 2009

Traditional Pumpkin Pie

Traditional Pumpkin Pie
Eagle Brand recipe from a magazine in the '90s

1 9-inch deep dish unbaked pie crust
1-16 oz can pumpkin (mine are 15 oz)
1-14 oz can Eagle Brand or Eagle Brand Low-Fat Sweetened Condensed Milk
2 eggs or 4 egg whites
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Preheat oven to 425 degrees.
In a large mixing bowl, combine all the ingredients and mix well.

Pour into pie crust. I use the frozen deep dish, but you can make your own. Just get it out to thaw a few minutes before you start and it will be perfect.

Bake 15 minutes. You'll notice I put mine on a plain, flat cookie sheet. It makes it easier to put in and take out of the oven since the aluminum pie pan is a little flimsy.

After 15 minutes, reduce the oven temperature to 350 degrees and bake for another 35-40 minutes or until a knife inserted 1" from the edge comes out clean. Cool.

This step about checking it with the knife is important until you know how long it takes you for your oven to cook your pie, because it does leave a knife slash in the edge of your pie. But the middle doesn't always look quite done, and if you wait until it looks done, the edges can be almost overdone. That of course from a pumpkin pie expert who didn't eat pumpkin pie until, oh, about ten years ago. I'm picky about my pumpkin pie. And just so you know, every single bite must have also have some homemade whipped cream with it.

Refrigerate leftovers. For some reason my husband thinks I'm crazy because I do this.

For homemade whipped cream, just get a carton of whipping cream, and for every cup put in a tablespoon of sugar. Whip it until it has whipped cream peaks, and you're so much happier than if you just have Cool Whip. Some people find that chilling their metal mixing bowl and beaters helps, but I don't do it and mine whips up fast.

Here is a picture right after I took the pie out of the oven. I did check it with a knife, I just kept the knife mark out of the picture. You can tell the edges are puffy and the middle still looks soft, but my knife came out clean.

This is the pie just a few minutes later after it had settled. The flash made it look a really funny orange, but you can at least get the idea.

I have goofed some things up before, but I have never made a bad pumpkin pie. This is the only recipe I have ever used. It is Caboose's favorite pie.

Go figure. And I wouldn't eat it until I was in my 30s.


Mari said...

I never heard of Pumpkin pie with Eagle brand milk in it. Bet it's good!
Have a wonderful day!

prashant said...

that is funny! You do know it's food in my food...

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