This year I learned a new way to make pumpkin pie! Combined with my original recipe this new trick proved to be the best pie yet!
Pumpkin Pie 2.0
Pre heat oven to 425F
One 15oz can Unsweetened Pumpkin Puree
1/2 cup Granulated Sugar
1/4 Brown Sugar
2 tablespoons Maple Syrup
2 teaspoons Pumpkin Pie Spice
2 large eggs
1 12oz can Evaporated Milk
Pinch of Salt
1 Unbaked 9 inch Pie Shell or 1/2 portion Homemade Pie Crust recipe
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Prepare your crust: Thaw if using frozen or if using fresh lay your crust into your pie plate and keep in the fridge to stay cold while you mix the pie filling.
Here’s the new trick! Heat pumpkin puree over medium high heat stirring frequently for about 5 minutes or until you see that the moisture content of the puree is reduced. Set aside and cool for about 20 minutes or until room temperature. Cooking the pumpkin gets rid of the extra water in the puree and concentrates the flavor it also makes the pie cook faster!
Once cool add, sugars, maple syrup, salt, pie spices to the puree and mix well.
Beat eggs until combined then add to the pumpkin mixture.
Slowly whisk in the evaporated milk.
Pour the pie filling into the pie crust and bake for 15 minutes at 425F. Reduce the temp to 350F and continue baking for 30-40 minutes or until the filling is softly set. It will have a small amount of wibble wobble in the very center, that’s okay as it will continue to cook for a few minutes after you take it out of the oven and will set up as it cools.
If the crust begins to get too brown wrap the edges of the crust in tin foil to stop the browning.
Cool compleately then store in refridgerator until cool.
Serve with whipped cream
Kathleen Rear 