Bill loved my new slant on an old holiday favorite Pumpkin Pie!
Well another holiday done, and one more to go for this year! And of all holidays, Christmas, is my favorite so I am looking forward to it. But Thanksgiving was a nice day, and dinner went off very nicely. Everyone enjoyed the feast. One of the big favorites this year was the pumpkin pie. I changed the recipe a little bit from what I usually do. From the responses I got I would say it was a good idea! In fact Bill said the pie was “great”! The recipe I have used for years is the recipe you find on the Libby’s pumpkin puree can. Here’s a link to the Libby recipe – Libby’s Pumpkin Pie . But this year I changed an ingredient, added some others, and adjusted some quantities. It was creamy, smooth, and delicious.
|Pumpkin Pie revisited|| |
- 1 c. sugar
- 1 tbsp. cornstarch
- ½ tsp. salt
- ½ tsp. cinnamon
- ½ tsp. ginger
- ½ tsp. nutmeg
- 1 15oz. can of pureed pumpkin
- 1 ½ tbsp. melted butter
- ⅛ c. molasses
- 3 eggs
- 1 c. eggnog
- 1 tsp. maple flavoring extract
- 1 pie crust in 9" pie plate
- Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together.
- Thoroughly mix the dry ingredients together with the pumpkin puree.
- Beat melted butter, molasses, eggs, eggnog and maple extract together.
- Add the pumpkin mixture to egg mixture and mix thoroughly.
- Pour into the unbaked pie shell. Cover crust rim with foil to prevent over cooking.
- Bake at 450 degrees for 15 minutes and then reduce to 350 degrees and bake for 50 more minutes.
- Serve topped with whipped cream
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