Pumpkin Pie

Source: Delmonte recipe, heavily modified over the years.

Yield: one 9-inch pie

Rating: 5 of 5

Ingredients

• 2 eggs, beaten
• 1 pound can of (cooked, blended) pumpkin
• ½ c. granulated sugar
• ¼ c. brown sugar, packed
• ¼ tsp. salt
• 1 ¼ tsp. cinnamon
• 1 tsp. dried ginger
• ¾ tsp. nutmeg
• 2/3 c. milk
• 2/3 c. evaporated milk
• 1 9-inch pie crust, unbaked

Directions

• Mix together in order given: eggs, sugar, salt, spices, milk, and pumpkin.
• Pour into pie-crust-lined pie pan.
• Bake at 400 degrees for 50 minutes or until knife inserted halfway between center and outer edge comes out clean.
• Cool. Keep refrigerated.

Estimated Nutrition

From 2016, per 1/8th slice of pie: 120 cal, 4 g fat, 31 mg cholesterol, 121 mg sodium, 19 g carbs, 1 g fiber, 2 g protein.

Egg and Dairy Free Variant

• egg → egg substitute (Ener G brand powder, mixed as directed)
• +1 Tbsp cornstarch
• milk → plain soy milk + 1 tsp sugar (to make up for soy milk having less natural sugar)
• evaporated milk → evaporated soy milk + 1 tsp sugar (start with 2 cups soy milk and sugar, reduce to 2/3 c. over medium heat while stirring, about 45 min; careful with skinning over)
• Pillsbury's Best piecrust has no milk or egg
• Should've gotten a little light on the spices; they stand out more without the fat.
• Cooked 55 min @ 375 F in new black 212 Givens Ln oven. Crust shields pulled at ~40 min. At 50 min, center was still very wet. At 55 minute the surface started to crack and bubble so I pulled it at 58 min. Knife inserted into middle was slightly gooey. Consistency good (maybe slight skin on top but tolerable).

Notes

• Heap the spice measurements, especially if the spices aren't fresh.
• 2015 Givens Lane: two recipes. Used dark brown sugar. Cooked 58 minutes.