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| Dark Pumpkin Pie | |
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| Tweet Topic Started: Jan 18 2008, 08:15 PM (260 Views) | |
| Deleted User | Jan 18 2008, 08:15 PM Post #1 |
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Deleted User
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I found this recipe in Cooks Country but it was for Pumpkin-Praline Pie. I altered it a bit and made it without the pralines. This pie is incredibly smooth, not too sweet and very well balanced. Also, this pie does not call for the popular spice - nutmeg. Although I love nutmeg and have used it in my pies, this one is so much better without it. Dark Pumpkin Pie 1 prebaked 9" pie shell, chilled in pie plate for 30 minutes ~Filling~ 1 (15 ounce) can plain pumpkin puree (NOT PUMPKIN PIE FILLING) 3/4 cup packed DARK brown sugar (do not use light brown) 2 tsp cinnamon 1 tsp ginger 1/2 tsp allspice Pinch ground cloves 1/2 tsp salt 1 cup evaporated milk 3 large eggs 2 tsp vanilla extract Preheat oven to 350*. Puree pumpkin, brown sugar, spices and salt in food processor until smooth, about one minute. Cook mixture in a large saucepan over medium-high heat until sputtering and thickened, about 4 minutes, and remove completely from heat. Meanwhile, put pie shell back into oven to warm. Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla. Pour filling into warmed pie shell and bake until filling is puffed and cracked around the edges and center barely jiggles when pie is shaken, about 35 minutes*. *I set the timer for 35 minutes and it came out perfect. This has to be the best pumpkin pie I've ever had. I cannot believe the difference it made by not adding nutmeg, which can overpower and make a pie bitter. This pie is not at all watery, as some pies can be. ![]()
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3:10 PM Jul 11