Pumpkin Pie with a Secret Ingredient

I couldn’t just post any old pumpkin pie recipe, could I?  I mean it’s on the back of every Libby’s Pumpkin can in America.  This pumpkin pie is smooth and pumpkiny – just the way I like it.  Not bland and ho hum.  And don’t even think of putting that nasty hydrogenated oil (oops, I mean Cool Whip) on it – tastes great just plain!

For a great pumpkin pie, try these tips you don’t see on the back of the can:
1.  Blind bake the pie crust – or you will get a soggy crust on the bottom instead of… well, crust!
2.  Try to use fresh spices – nutmeg keeps much longer whole anyway
3.  Grab a pie shield – it’ll save you hundreds of headaches messing with foil.  I got mine for $5 at Bed Bath and Beyond
4.  Mixing the filling the day before saves on time the next day and it helps enhance the flavor.

Pumpkin Pie

Filling:
1/2 cup sugar
1/2 cup brown sugar
1 Tbs. flour
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. freshly ground black pepper (Yep!  That’s Right!)
3 eggs, beaten
2 cups (15 oz.) pumpkin puree
1 1/4 cups evaporated milk

Crust:
1 pie crust

1.  In a large bowl (I like the Classic Batter Bowl since it has a spout and lid),  mix together all the filling ingredients.  Cover and let it sit in the refridgerater overnight.
2.  The next day,  preheat the oven to 400 degrees.  Spray cooking spray into the pie pan.  Place your pie crust on the pie pan.  Flute the edges.  Prick the dough all over with a fork and place in the fridge for 15 minutes.
3.  Next, place a piece of parchment paper or foil onto the crust carefully and then fill it with dry beans (or uncooked rice, uncooked barley or pie weights).  Place your pie shield on the crust edges.  Bake about 10-15 minutes, or until lightly golden brown.  Cool completely.
4.  With the oven at 350 degrees.  Pour the pumpkin filling into the crust and bake for 45-55 minutes.  Mine was pretty jiggly at 45 minutes, but my oven is weird sometimes too.  The filling will be wobbly, but not watery.  Remove from oven and let the pie cool for at least 2 hours.  (Caution not to overbake the pie as the proteins in the eggs will tighten and cause the pie to crack.)

You CAN do without putting the filling in the fridge overnight.  It won’t hurt the pie.  It just might not taste as great.

You CAN just put the filling in the unbaked pie crust.  You don’t need to blind bake to get a finished product.  The bottom just ends up a little soggy, but most pumpkin pies I have eaten do.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Breville

Recipe from kingarthurflour.com

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6 thoughts on “Pumpkin Pie with a Secret Ingredient

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