Pumpkin Pie!

This is tasty Pumpkin Pie recipe I have flushed out over the years that is a friends and family favorite! Like all recipes, the spice mix is amendable as is the alcohol :) There is an option to add a tasty toasted pecan topping

The recipe is vegetarian. but not vegan. I am starting to test a little with vegan recipes, but that is a ways away.

  • Prep Time

    • blind bake Pie crust - 60 minutes ish

    • pie filling - 15 minutes

  • Cook Time

    • 1hr 20 ish

  • Servings

    • 2 pies

  • Author

    • Claudia Vilardy

  • Equipment

    • mixing bowl

    • whisk

    • oven

    • foil

Ingredients


    • veggies

        • 2 cans 15oz. pumpkin puree

    • Seasoning

        • 1/2 cup brown sugar

        • 2 tsp ground cinnamon

        • 1 tsp sal

        • 1 tsp ground ginger

        • 1/2 tsp ground cloves

        • 1/4 tsp nutmeg

        • 1/4 tsp coriander

        • 1/4 tsp all spice

    • Liquids

        • 4 tbsp of brandy

          • (dark rum and bourbon work nicely as well.. anything with complimentary spice/flavor profile)

    • Dairy

        • 4 eggs & 1 yolk

        • 1 can 12oz evaporated milk


Complex Ingredients:

  • Blind baked pie crusts

      • recipe is for 2 crusts for 2 pies

  • For candied pecan topping

      • prep and roast pecans before baking pie

          • topping instructions:

              • oven at 350℉

              • toast nuts in oven (while blind baking crust) until dark and fragrant

              • 8-10 minutes

              • While pie is baking - mix/whisk coating until foamy (30 secs or so)

                • 1/2 tsp egg white

                • 2 tsp brown sugar

                • 3/4 tsp salt

            • toss pecans in mix until coated

Instructions

    • heat oven to 425℉

    • mix dry ingredients in small mixing bowl

        • sift dry ingredients to prevent clumps

        • 1/2 cup brown sugar

        • 2 tsp ground cinnamon

        • 1 tsp sal

        • 1 tsp ground ginger

        • 1/2 tsp ground cloves

        • 1/4 tsp nutmeg

        • 1/4 tsp coriander

        • 1/4 tsp all spice

    • In a large mixing bowl

        • beat eggs

        • add pumpkin

        • add dry ingredients

    • gradually add evaporated milk

        • I shake can really well then make to 1" cuts at oposite sides of the can top

          • this keeps from accidentally pouring too much at once

    • pour into blind-baked shells and cover edges of crust with foil

        • will keep crust edges from overcooking

    • bake 15 mins at 425℉

    • reduce oven to 350℉

    • bake 40-50 mins

        • For candied pecan topping - prep and roast pecans before baking pie

        • remove pie, check there is a little wiggle in the filling

        • add topping and return to oven

    • check pie - then bake 8-10 minutes

        • pie is done when toothpick comes out totally clean when inserted at center

    • let cool for 5-10 mins - delicious when warm

    • can re-heat at 325℉ for about 10 mins