Pumpkin Pie

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November 26, 2011 by Flora Dawn

Although there are numerous versions of pumpkin pie, it seems to me that there are basically two main recipes. There is the one with evaporated milk and the other with sweetened condensed milk. Most other pumpkin pies appear to be some sort of adaptation from one of these two basic recipes.

Having made both, I have to say that I am a fan of the sweetened condensed milk variety. Not only is the flavor better, but I find the texture of the pie to be more appealing as well. This recipe is my adaptation of the pumpkin pie recipe from the back of my pumpkin can.

Although I do like a basic pastry crust, this year I decided to break with tradition (at least our tradition) and bake the pumpkin pie in a graham cracker crust. I used this recipe for the crackers; which of course aren’t true graham due to the gluten, but they do taste like a great homemade graham cracker. And with teff and sorghum, they are about as healthy as any gluten-free graham cracker will ever get.

The combination of pumpkin and the cracker crumb crust was delicious. Not only was the taste complimentary, but the textures as well. The crunchy crust with the smooth and creamy filling paired extremely well together.

My pie got a bit over browned, so you might want to watch your pie a bit more closely than I did towards the end of cooking time.

Pumpkin Pie

  • 1 pie shell (I used a graham-cracker type crust, using these crackers)
  • 1 (15 ounce) can pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoons salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs, slightly beaten
  1. Preheat oven to 425. If using a pastry crust, line bottom of a 9-inch pie plate with crust and trim and flute edges OR prepare a graham-type cracker crust and allow to cool.
  2. In a medium bowl, mix together pumpkin, pie spice, and salt. Add milk and eggs and stir until thoroughly combined. Pour into pie shell and bake for 15 minutes, then reduce temperature to 350 and bake for an additional 35-40 minutes or until filling is browned and set. Remove from oven and allow to cool on a wire rack before serving. Serve with whipped cream if desired.





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