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Pumpkin Pie
(original recipe from Meta Givens)
1 ½ C canned pumpkin
¾ tsp cinnamon
2 eggs
¼ tsp nutmeg
¾ C brown sugar, packed
2 Tbsp boiling water
¾ C evaporated milk
½ tsp salt
½ tsp ginger
¼ C half & half
Ten minutes before baking, preheat oven to moderate heat (425 F). Turn the pumpkin into the saucepan, place over direct heat. Cook and stir until dried and slightly carmelized (scorched, not burned) about 10 minutes. Remove from heat. Beat eggs until mixed. Stir in sugar, milk and spices that have been blended into a smooth paste with the hot water.
Stir in pumpkin, salt and cream until thoroughly blended. Pour into a deep dish 9in pie shell. Bake 15 minutes at 425F, drop to 300F by opening the oven door. Bake 25 minutes or until custard has coagulated except small circle in center. Remove to rack.
I've never made pumpkin pie before and I'm so excited at how easy this recipe was! My house smells delicious, and I can't wait to share it with my friends tomorrow :)
I did use a glass plate but did not blind bake. The pie took 35 minutes in my measly electric oven, but that gave me more time to dress whichever child was to hand. The crust turned out perfectly cooked on the bottom, nether underdone nor burnt. Thrilling!
http://www.food52.com/recipes/6718_allbutter_pie_crust
http://www.food52.com/blog/1181_himalayan_blackberry_pie
For Miche's question about refrigerating the pie if it's made the day before, yes, please refrigerate egg and milk-based dishes if they are not going to be consumed within a few hours of prep. Think of it this way - would you leave your creme caramel or quiche sitting around at room temperature for 18-24 hours before serving? Probably not. Safety first!
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