Rustic Pumpkin Pie
From peggy_cookingfool 15 years ago
- 60 minutes to make
- Serves 8
This is a pumpkin pie recipe that I adapted to get a more authentic and rustic taste. I imagine that this is closer to the type of pie that may have been served several generations ago. I find that the brown sugar and maple syrup bring out the pumpkin flavor. Read more Enjoy See less
Ingredients
- 2 eggs, lightly beaten shopping list
- 3/4 cup packed dark brown sugar shopping list
- 1/2 teaspoon salt shopping list
- 1 1/2 teaspoons ground cinnamon shopping list
- 1/4 teaspoon ground cloves shopping list
- 1 tablespoon pure maple syrup shopping list
- 1 (15 oz.) can solid pack pumpkin shopping list
- 1 (12 oz.) can evaporated milk shopping list
- 1 unbaked 9-inch deep dish pie crust shopping list
How to make it
- Preheat oven to 425
- In a large bowl with a whisk, mix together eggs and sugar until brown sugar is completely incorporated with no remaining lumps.
- Next, mix in salt, cinnamon, cloves and maple syrup until spices are thoroughly mixed in.
- Add pumpkin and mix well.
- Once everything is well mixed start whisking in evaporated milk a little at a time until you have all of the milk added to the pumpkin mixture.
- Pour into prepared crust. Place in pre-heated 425 oven and bake for 15 minutes. Reduce heat to 350 and cook for an additional 40-50 minutes. Pie is done when a knife inserted near the center comes out clean.
- Cool on a wire rack for an hour or two and then refrigerate. Serve with fresh whipped cream.
People Who Like This Dish 2
- waterlily Joplin, MO
- linspj New Hartford, NY
- peggy_cookingfool White Swan, WA
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The Rating
Reviewed by 2 people-
I put maple syrup in my pumpkin pie. It is awsome and makes for a very delicious pie. 5 forks for this post.
linspj
in New Hartford loved it
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