Step 10 - Mix the pie contents

This is continuing from my previous post same recipe source but interspersed with my photos....the first time baking experiment has been fun and tasty and took one pie to the church Advent potluck last night.

All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. The right amount of ingredients for this is as follows:

• 1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though)
• 1.5 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• one half teaspoon ground ginger
• one half teaspoon salt (optional, I don't use any)
• 4 large eggs
• 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
• 1.5 cans (12oz each) of evaporated milk (I use the nonfat version) (note for those in France: evaporated milk in France is called "lait concentre'"; "lait evapore'" is powder)
• 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams)

Mix well using a hand blender or mixer.

Note: You may substitute 2 tablespoons of "pumpkin pie spice" instead of the cinnamon, cloves, allspice and ginger.  But I think you get better results with the separate spices.

Note: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however... if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5)

Step 11 - Pour into the pie crust

I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.

Don't be surprised if the mixture is very runny!  It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.

TIP: What do you do if you end up with more filling than will fit in your pie crust(s)?  Easy!  Of course, you can make another, smaller pie crust and fill a small pie pan... or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling in.. then bake it.  It will be a crustless pumpkin pie that kids especially love!

TIP: You may want to cover the exposed edges of the crust with strips of aluminum foil to prevent them from burning!

Bonnie's note: I used my favorite Granny's no fail pie crust with Tender flake

lard and lemon juice and used cookie cut outs to decorate the tops

Step 12 - Bake the pie

Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F  ( 175 C ) and bake another 45 to 60 minutes.

PUMPKIN CHEESE CAKE.....same source for recipe easy pumpkin cheesecake

A graham cracker crust, two layers and extra tin foil in the oven to prevent spills. The blender worked well for mixing and don't forget to cool and refrigerate before serving.