Thursday, November 24, 2011

Classic Pumpkin Pie

3/4 cup packed brown sugar
1-3/4 tsp pumpkin pie spice
1/4 tsp salt
1 can (12oz) evaporated milk
2 large egg whites
1 large egg
1 (15oz) can pumpkin (*not* pumpkin pie filling)
cooking spray
1/2 (15oz) pkg refrigerated pie crust

1. Position oven rack to lowest position. Preheat oven to 425. Remove crust from refrigerator to bring to room temperature (15 minutes).

2. To prepare filling, combine first six ingredients in a large bowl, stirring with a whisk. Add pumpkin; stir with whisk until smooth.

3. Unroll crust. Roll out to 11". Spray pie dish with cooking spray. Fit crust into plate. Tuck edges under and flute.

4. Pour pumpkin filling into crust. Place plate on a cooking sheet. Place cooking sheet on lowest rack in oven. Bake at 425 for 10 minutes. Reduce heat to 350 (do not remove pie from oven); bake an additional 50 minutes or until filling is almost set. Cool completely on wire rack before serving.

Serves 6-8.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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