2019-11-09: Pumpkin pie recipe                              rak
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Fall is upon us and I've been enjoying fall foods. A few weeks
ago I celebrated a (belated) Canadian Thanksgiving with friends
and they told me that my pumpkin pie was "perfectly spiced".
I've carried this recipe around with me on a small pink post-it
for five or six years now, and I am afraid that I will lose it
if I do not write it down. Hopefully some of you will also find
this recipe useful. I do not remember from which sources I
cobbled together this recipe, so I unfortunately can't give
credit where credit is due.

RAK's Pumpkin Pie
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Ingredients

  3 cups canned pumpkin purée (or two 15oz cans)
1/2 cup  orange juice
1/2 cup  heavy cream
1/4 cup  blackstrap molasses
1/4 cup  sugar
  1 tsp  ground nutmeg
  2 tsp  cinnammon
7/4 tsp  dried ginger
3/4 tsp  ground clove
3/4 tsp  allspice
  4 eggs
  2 pie shells

Instructions

1. Blend everything until smooth (except the pie shells!).

2. Divide evenly between the two unbaked pie shells.

3. Bake until done.

Discussion

Step three is the tricky bit: my post-it only lists the
ingredients for the pie, but not how to bake it! A few weeks ago
I baked it in a preheated 400°F oven until done (about 45
minutes).

I've been reading up on the topic. One recommendation I found is
to blind bake the crust before filling it, and then to bake the
filled pie at 325°F until the internal temperature reaches 175°F
(about 45 minutes).

If you have thoughts on pumpkin pie baking, I'd be happy to hear
them.