Made from pumpkins grown in Trevor's childhood home garden, and lovingly canned by his mother. This was my first pumpkin pie I've ever made and it just screamed of Fall goodness.Pumpkin Pie by Karen Whiting
1/2 c. granulated sugar
1/2 c. brown sugar
2 tsp. cinnnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 eggs
1 1/2 c. canned pumpkin
1/2 tsp. vanilla
1 c. milk, scalded
Unbaked 9" pie shell (make ahead from scratch or from store)
Mix all dry ingredients in large bowl.
Mix all dry ingredients in large bowl.
Add scalded milk and stir to dissolve sugar.
Add slightly beaten eggs, pumpkin and vanilla. Blend well.
Pour into unbaked 9" pie shell. Bake at 400 degrees for 5 minutes, then lower to 325. Bake 50 to 60 minutes, until knife comes out clean.
Yield: 1 pie
I am so loving this blog. I get into the same cooking routines and you have provided inspiration for me to try new (and even old) things again!
ReplyDeleteSilly question...what is the process of "scalding" the milk. It's the details like these that trip me up sometime. Do I look for a color change or just heat it through thoroughly. Sorry if I sound dumb!
And...which Williams/Sonoma cook book are you referring to so frequently. I think I'd like to put it on my Christmas list.