Pumpkin Pie Filling

Recipe By: AmyCakes of Cambridge Mass

 

Also see the Perfect Pumpkin Pie

 

• 1 ounce melted butter
• 2 ounces honey
• 1/2 pound light brown sugar
• 1 cup half and half
• 1-1/4 pounds canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each, nutmeg, cloves, ginger, allspice
• 1/2 teaspoon salt
• 2 Tablespoons cornstarch
• 1 teaspoon vanilla extract
• 5 ea. eggs lg.
• 1 cup half and half

Preparation

1. Put the first four ingredients in a sauce pan and heat to melt the butter and dissolve any lumps in the sugar. Set aside.
2. Sift the cornstarch with the spices to break up any lumps. Stir into the pumpkin. Stir in the other liquid ingredients, combining well before each addition. Finally stir in the ingredients in the saucepan.
3. Pour into a par-baked 12" pie shell and bake at 325 F about fifty minutes, until knife inserted 1" from the edge comes out clean. The center will finish baking from internal heat.

If you use a flaky crust the par-baked shell should be almost baked through. I actually let it start to color in the middle. It's safer to use a crumbly crust or a nut crust.

All About Pies

Pumpkin Recipes

Thanksgiving Recipe Guide

 

Steve's #23 Winter Vegetables Recipes

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Pumpkin Pie

Also see the Perfect Pumpkin Pie

 

©1997, Steve K. Holzinger. All rights reserved.

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Copyright © 1997—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

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