Laura Secord Pumpkin Pie
From annastasia 17 years ago
- 60 minutes to make
- Serves 8
I didn't like pumpkin until I discovered this recipe in a book from the library. YUMMY!!! This has to be the BEST pumpkin pie recipe I've made to date...and I've made many over the years raising 3 hungry, unsatiable, fast-growing kids!
Ingredients
- 2 eggs shopping list
- 1 C. milk shopping list
- 1 1/2 C. fresh pumpkin puree (drained well) ; canned if necessary shopping list
- 1/2 teaspoon salt shopping list
- 1 1/3 C. packed brown or golden sugar (your choice) shopping list
- 1 tsp. ground cinnamon shopping list
- 1/2 tsp. ground ginger shopping list
- 1/2 tsp. ground nutmeg ( a bit less if freshly ground ) shopping list
- 1/4 tsp. ground cloves shopping list
- 1/4 tsp. ground allspice (optional) shopping list
- 1 1/2 tsp. pure vanilla extract shopping list
- OR: 1 1/2 tsp. rum extract shopping list
How to make it
- Preheat oven to 450 degrees F.
- Line a 10" pie pan (preferably glass) with pastry. Do not prick the pastry.
- Beat together the eggs; milk; pumpkin puree; and salt.
- In a separate bowl, mix together the sugar and spices.
- Add the dry ingredients mixture to the pumpkin mixture. Mix well.
- Add the vanilla or rum extract. Mix well.
- Pour pumpkin batter into the pie shell.
- Bake 9 minutes at 450 degrees F.
- Reduce heat to 350 degrees F. and bake an additional 50 minutes; or until center of pie is firm when pan is shaken.
- Cool completely on rack.
- Serve with fresh whipped cream if desired.
- This recipe is easy to double.
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Reviewed by 2 people-
Drop dead gorgeous thank you forposting
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