Spicy Pumpkin Pie
- Active Time 20m
- Total Time 2h 5m
Makes two 9-inch pies
Here's a spicy version of the all-time Thanksgiving favorite. You can buy pumpkin pie spice at the supermarket, or you can make your own blend of ground cinnamon, ginger and just a little bit of nutmeg or allspice and cloves. Some 9-inch pie pans are deeper than others. For this recipe, look for pans that are about 3/4 inch deep.
- One (29-ounce) can of solid-pack pumpkin
- 2 cups (firmly packed) light brown sugar
- 3 tablespoons pumpkin pie spice
- 1 teaspoon salt
- 5 large eggs, lightly beaten
- Two (12-ounce) cans evaporated milk
- Double-Crust Pastry
Companion recipe: Double-Crust Pastry
In a medium bowl, whisk the pumpkin with the sugar, pumpkin pie spice and salt. Whisk in the eggs. Slowly whisk in the evaporated milk until completely blended. Refrigerate while you prepare the pie shells.
On a lightly floured surface, roll out one half of the Double-Crust Pastry into an 11-inch round. Transfer the round to a 9-inch pie pan and fit it against the bottom and sides without stretching. Trim the overhanging dough to 1/2 inch, fold it under and crimp decoratively. Prick the dough all over with a fork. Repeat with the other half of the Double-Crust Pastry. Freeze the shells for at least 30 minutes.
Preheat the oven to 375 degrees F. Bake the shells for 10 minutes, or until they are just beginning to brown slightly. Let cool to room temperature.
Pour the filling into the cooled shells and bake for about 45 minutes, until the pies move slightly in one mass (no liquid center) when lightly jiggled. Let cool, then chill for one hour in refrigerator before eating.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
453 calories; 18g total fat; 99mg cholesterol; 375mg sodium; 63g carbohydrates; 3g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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