Max Baker's Corner | Baker's Pumpkin Pie

Baker's Pumpkin Pie

Adapted from Libby's.

INGREDIENTS:

  • 1 10 inch glass pie dish
  • 1 Pie crust from the fridge section (near the american cheese)
  • 1/2 cup white sugar
  • 1+ teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2-3/4 teaspoon ground nutmeg
  • 1/2 teaspoon all-spice
  • Pinch ground cloves (optional)
  • 2 eggs
  • 1 (15 ounce) can Pumpkin or about two cups mashed pumpkin
  • 1 (12 fluid ounce) can Evaporated Milk (DO NOT GET Sweetened condensed milk by accident.)
DIRECTIONS:
  1. Preheat oven to 425 F.
  2. Combine sugar, salt, spices in small bowl.
  3. Beat eggs lightly in large bowl and add evaporated milk.
  4. Mash in pumpkin.
  5. Mix in sugar-spice mixture.
  6. Taste mix and add more spices and sugar to taste. Depends on the type of pumpkin you use.
  7. Pour into pie shell. Make sure to wipe up any spills or the crust turns black.
  8. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until toothpick inserted near center comes out clean. Or give it the jiggle test... should seem solid (in addition to a clean toothpick) Reduce heat and/or cover with a tin foil tent if the crust starts turning brown before the pie is near done.
  9. Cool for at least an hour.
  10. Top with 1 pint heavy whipped cream whipped with 1/4 cup powdered sugar and a splash of vanilla (all to taste). Whip till three dimensional.
TYPES OF PUMPKIN:
  • Jack-O-Lantern Pumpkins have no taste
  • Sugar Pumpkins - small orange ones are what you get if you buy the canned stuff. They're OK, sweet but not a lot of the nutty squash flavor.
  • Blue-Green skinned Pumpkins - These taste the best IMHO. They have a little more of a butter nut squash flavor to them, but very sweet and still pumpkin.
  • White Pumpkins -- not too much flavor.
Your mileage will vary.

COOKING THEM:
I know a couple ways of doing this

  1. Oven - Straight Roasted
    1. Cut pumpkin in half or maybe thirds.
    2. Rub some light olive oil over the cut surfaces.
    3. Place skin up on cookie sheet / roasting pan.
    4. Cover with tin foil tent if the skins starts burning.
    5. Bake on about 375-400 degrees for many hours until you can stab it with a fork and it's squishy all the way through
    6. Cool a bit and Peel
    7. Put in Blender or Juicer. Or use an old fashioned potato masher or a wood chipper or CNC lathe or something.
  2. Oven - Steamed and Roasted
    Same as above, but tent it to begin with and add a little bit of water in the cavity underneath the flesh.
  3. Stove - Steamed
    Uhmm. Never done it, but you can steam it on the stove in a big pot.
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