Perfect Pumpkin Pie
So, I really wanted to have a picture of my pie, but guess what? I only make it once a year for thanksgiving, and since I'm going to be baking, I'll have no time to be blogging. This is my mom's recipe, and, in my opinion, it is hands-down the best recipe I've ever tasted. The secret is using honey instead of sugar.
(Makes one pie...if making two, I blend each batch separately)
1 3/4 c. pumpkin
3/4 c. honey (darker honey is better quality)
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/8 t. cloves
1/8 t. allspice
1 c. evaporated milk
2 eggs
1/2 c. regular milk
*Blend all ingredients in blender on high until mixed well. Pour into crust and bake at 425 degrees for 15 minutes. Then reduce oven to 350 degrees and bake for 45 minutes or until pie is set. Check with knife in center. When knife comes out clean, it's done.
I've tried various crusts through the years, and I this is my new favorite (thanks Lori!).
2 (rounded) c. flour
1 t. salt
Sift these two ingredients together.
Add:
1 (rounded) c. Crisco
Cut into flour mixture with 2 knives or pastry cutter (which I recommend).
Add 1/3 c. cold water (gradually) and mix with knives or pastry cutter until water is gone.
Divide into 2 balls (makes enough for 2 pies).....roll out and place in pie plate.
This is another thing I LOVE to use when baking pies....my crusts never burn. Available at kitchen supply stores, or online...here's the link......Mrs. Anderson's pie crust shield
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