PAUL’S PUMPKIN PIE!
Think making a Pumpkin Pie from scratch – YES! With an actual pumpkin! – is hard? Check out the tutorial below to see Paul making Pumpkin Pie from a simple, delicious family recipe.
MOM LARSON’S PUMPKIN PIE
Ingredients: 1 3/4 mashed, cooked pumpkin, drained
1/2 teaspoon salt
1 1/2 cup milk
3 eggs
2/3 cup packed brown sugar
3/4 to 1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Directions: Combine all ingredients in a blender, or a large bowl, using a rotary beater until smooth. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes, then 375 degrees for 35 minutes.
Expert Cooking Tips From Paul: You don’t want your pumpkin filling to be to moist. An overly moist pie is the result of steaming the pumpkin too long and making it too wet, using too much milk or taking the pie out of the oven too early.
You want to steam the pumpkin pieces above a steamer basket in your pot. DO NOT boil directly in water. Steam the pieces only until tender, when you can stick a fork into it without too much effort. Another option is to reduce the milk a bit. You can use 1-2 tablespoons less than the 1 1/2 cups.
Make sure the pie is fully cooked. As the pumpkin custard filling bakes, it rises around the perimeter of the pie, leaving a low area in the center. As it continues to bake, the center area also rises. If the suggested time is done but the center of the pie is still lower, cook it for 5 to 10 minutes longer, and you’ll have a pie with great texture, plenty of moisture, but not too wet.
Most important: Keep trying! You’ll soon be the one your friends will ask to bring a pie to your next party!
Click HERE for Joyce’s Pie Crust Instructions!
