Here is my pie, recently the winner of a punmpkin pie contest at a a local nursery here in San Diego. [Mine's the pie closest to the camera]http://files.photojerk.com/frozenvodka/resized_100_0275.jpg
I won best looking, but only because my cousin's pie (the one on the cake stand) had already won best sugar free and couldn't win best looking.
I like a good, rich, spicy punkin pie, so here's the recipe (which I thought was the best tasting recipe there)
- 1 10", deep dish pie shell
- 4 eggs
- 1 29oz. can pumpkin puree
- 2 C packed brown sugar
- 2 t ground cinnamon
- 1 T ground nutmeg
- 1/2 t ground ginger
- 1/2 t salt
- 3/4 C evaporated milk
Preheat oven to 425F. Beat eggs lightly in a med/large bowl. Add remaining ingredients and blend thoroughly. Pour into pastry lined pie plate. Bake in preheated oven for 30 minutes, lower temp to 350 and bake an additional hour, or until toothpick inserted midway between crust and center of pie comes out relatively clean.Punkin Pie Tips:
Covering the decorative crust when you turn the oven down will keep it from burning, like mine did. Also, if you press a sheet of waxed paper gently to the surface of the pie before you toss it in the fridge, it will alleviate some of the unsightly pie sweat.