2019-11-09: Pumpkin pie recipe rak
Fall is upon us and I've been enjoying fall foods. A few weeks
ago I celebrated a (belated) Canadian Thanksgiving with friends
and they told me that my pumpkin pie was "perfectly spiced".
I've carried this recipe around with me on a small pink post-it
for five or six years now, and I am afraid that I will lose it
if I do not write it down. Hopefully some of you will also find
this recipe useful. I do not remember from which sources I
cobbled together this recipe, so I unfortunately can't give
credit where credit is due.
RAK's Pumpkin Pie
3 cups canned pumpkin purée (or two 15oz cans)
1/2 cup orange juice
1/2 cup heavy cream
1/4 cup blackstrap molasses
1/4 cup sugar
1 tsp ground nutmeg
2 tsp cinnammon
7/4 tsp dried ginger
3/4 tsp ground clove
3/4 tsp allspice
2 pie shells
1. Blend everything until smooth (except the pie shells!).
2. Divide evenly between the two unbaked pie shells.
3. Bake until done.
Step three is the tricky bit: my post-it only lists the
ingredients for the pie, but not how to bake it! A few weeks ago
I baked it in a preheated 400°F oven until done (about 45
I've been reading up on the topic. One recommendation I found is
to blind bake the crust before filling it, and then to bake the
filled pie at 325°F until the internal temperature reaches 175°F
(about 45 minutes).
If you have thoughts on pumpkin pie baking, I'd be happy to hear