DARK PUMPKIN PIE
This recipe is from my maternal grandmother, and is the only pumpkin pie we eat in our family. It is a dark brown because it isn't made with evaporated milk or cream. I have never seen another pumpkin pie like this, but don't know its history. My grandmother grew up in a small town of German immigrants in Texas.
Provided by mianbao
Categories Pie
Time 1h10m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Break eggs into a small bowl and mix, so that the yolks and whites are well combined.
- Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.
- Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.
- Pour into a pie pan lined with the unbaked pie shell.
- Bake for 40 to 50 minutes at 350°F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.
- Please begin checking slightly before the 40 minute point.
- Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.
DARK RUM PUMPKIN PIE
Steps:
- Preheat oven to 400 degrees Roll out and line 9" pie pan with dough Place on bottom rack of oven and bake 15 minutes; prick with fork to keep bubbles from forming Remove from oven and put aside to cool Add pumpkin to large bown and add the heavy cream and eggs and beat thoroughly with whisk Combine sugar and spices and toss together well then beat into the pumpkin mixture Add the rum and mix thoroughly Spoon into the crust and place on the bottom shelf of the oven and bake 8 minutes. Reduce oven to 350 and continue to bake until knive inserted in the center comes out clean, about 35-40 minutes. Serve warm or cold with whipped cream.
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