I submitted this photo of pumpkin pie to Gizmodo.com’s Fall Food Porn Shooting Challenge, and it is featured on their “11 Photos of Delicious Fall Foods” page. Check it out here! (It is about half way down the page.) Hope everyone had a lovely weekend!
Here is my recipe for Pumpkin Pie, which Hubby described as “epic”. :) It’s always so nice to cook and bake for such a grateful recipe-tester.
Michael’s “Epic” Pumpkin Pie
Pie Crust for a single-crust pie (or double if you want to decorate the top of the pie, as in my photo), chilled at least 30 minutes prior to rolling
2 cups roasted pumpkin, pureed (or canned 100% pure pumpkin, not pumpkin pie mix)
12 oz. evaporated milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
2 eggs, lightly beaten
1/2 cup light brown sugar (packed)
1/4 cup dark brown sugar (packed)
1 teaspoon salt
2 teaspoons vanilla
~Preheat oven to 350 degrees F.
~Gently roll out pie dough onto lightly floured surface. Line pie dish with dough, pinching the edges of the dough to make a decorative edge.
~Combine all other ingredients in a large bowl, whisking until all ingredients are combined and mixture is smooth.
~Pour mixture into prepared pie crust.
~Bake at 350 degrees F, for about 1 hour (mine typically takes 75 minutes. Be sure to start checking after 40 minutes), until crust is golden and center of the pie is set (no longer “jiggles” when you shift the pan). Cool completely, serve with whipped cream, or Brown Butter Ice Cream.
**If you would like to decorate the top of the pie-Using leftover pie dough, roll and cut out desired shapes. (I used a paring knife to make leaves.) Place on a baking sheet and bake for the last 15 minutes of the pie’s baking time. Top pie with decoration when pie is done baking.