Subj : Spiced Pumpkin Pie
To   : All
From : Ben Collver
Date : Fri Nov 24 2023 09:41:31

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spiced Pumpkin Pie
 Categories: Pies
      Yield: 8 Servings

MMMMM-------------------------PIE CRUST------------------------------
      1    Deep dish pie crust; (9")

MMMMM--------------------PUMPKIN PIE FILLING-------------------------
     15 oz Can pumpkin puree
    3/4 c  Light brown sugar; packed
      2 tb Blackstrap molasses
      1 tb Pure vanilla extract
     12 oz Can evaporated milk
      2 lg Eggs; beaten
      1 tb Corn starch
      1 tb Ground cinnamon
      1 ts Ground ginger
    1/2 ts Salt
    1/4 ts Ground cardamom
    1/4 ts Ground nutmeg
    1/8 ts Ground cloves
    1/8 ts Ground white pepper

MMMMM----------------------OPTIONAL GARNISH---------------------------
      3 tb Powdered sugar
      1 ts Ground cinnamon
           Whipped cream; creme
           -fraiche or sour cream

  Roll the pie dough and press it into a into 9" deep dish pie plate.
  Set aside.

  Combine the pumpkin puree, brown sugar, molasses and vanilla extract
  in a large mixing bowl; add the beaten eggs and evaporated milk and
  mix until very well combined.

  In a separate bowl, place the corn starch and spices and mix with a
  whisk until very well combined. Add this to the pumpkin mixture and
  mix delicately with a whisk until fully incorporated.

  If time permits, let the pie shell and pumpkin pie filling rest at
  room temperature for 30 minutes. Doing so allows the gluten to relax
  and the sugar to dissolve, resulting in a flakier crust and smoother,
  creamier filling.

  Meanwhile, preheat your oven to 425 F.

  Pour the pumpkin pie filling into the crust and place the pie on the
  bottom rack of the oven. Bake for 15 minutes at 425°F then lower the
  heat to 350 F and continue baking for 25 to 30 minutes, until the
  filling is set.

  Kill the heat, leave the oven door ajar and let the pie to cool in
  the oven until you can safely handle it with your bare hands, then
  transfer the pie to the refrigerator and allow to cool completely.

  At the moment of serving, combine the powdered sugar and ground
  cinnamon and dust over the pie with a sugar duster. Garnish with a
  little bit of whipped cream, crème fraîche or sour cream.

  Recipe by Sonia Lacasse

  Recipe FROM: https://eviltwin.kitchen/spiced-pumpkin-pie/

MMMMM

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