Pumpkin Pie


Classic pumpkin pie, made a bit better with a touch more spice and a bit of molasses. I like to roast my own pumpkin for it, but a good quality canned pumpkin will do (do not use pumpkin pie filling, which is already spiced, sometimes quite horribly). You may also substitute cooked sweet potatoes, any of the orange-fleshed winter squashes (butternut, hubbard, etc) for the pumpkin.
Single Pie Crust

2 cups cooked or canned pumpkin (do not use canned pumpkin pie filling)
1 1/2 cups of evaporated milk (one 12-ounce can)
1/4 cup brown sugar
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon ground cloves
2 slightly beaten eggs
2 tablespoons molasses
1 Preheat oven to 425°F.

2 Place all filling ingredients in mixing bowl and stir until well blended.

3 Pour filling into pie shell and place in oven. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for an additional 45 minutes or until an inserted toothpick comes out clean.

servings  use metric
original recipe yield: 6 Servings

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