Pumpkin Pie - Original recipe from Marguerite Mussler Coon Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 6 tablespoons butter or margarine (I always use salted butter)
2¼ cups sugar
6 large eggs (reserve some egg white to coat pie crusts, see hint below)
1½ teaspoons salt
¾ teaspoon cinnamon
¾ teaspoon nutmeg
¾ teaspoon ginger
2 cans (15 ounces) or 1 large can (29 ounces) mashed pumpkin
3¾ cups milk (warm slightly before adding to pumpkin mixture)
2 tablespoons all-purpose flour, regular or gluten-free (optional)
|
|
Directions: |
Directions:Preheat oven to 425º F.
This recipe makes 2 deep dish pies. The original recipe has been tripled to fill 2 deep dish pie plates.
In a very large bowl cream the butter or margarine (or melt it gently and then place in the bowl). Using a whisk, blend the sugar into the butter, then add the eggs (one at a time), salt, spices, pumpkin and milk, mixing well after each addition.
Optional: Finally, whisk about 2 tablespoons of flour into the pumpkin mixture. This is not part of the original recipe. I learned this from a quiche recipe, and it really helps solidify the custard and keep it from separating into layers. I have successfully used King Arthur gluten-free multi-purpose flour for this.
Ladle pumpkin mixture into the 2 slightly baked pie shells (see hints under Personal Notes). Bake the pies on the center shelf of the oven for 15 minutes at 425º F, then reduce the heat to 350º F and bake for 45 minutes to an hour longer, or until the custard is completely set in the center (a smooth-edged knife inserted in the center should come out clean). I recommend using pie crust shields if you have them. Otherwise, if edge of crust begins to burn before the pumpkin custard is set, you can place strips of aluminum foil around the edges. You can also lower the oven temperature toward the end to finish cooking. |
|
Number Of
Servings: |
Number Of
Servings:8-10 |
Personal
Notes: |
Personal
Notes: Pumpkin pie is delicious with or without a crust. Just pour the pumpkin mixture into 2 buttered 8-inch diameter x 2-inch deep round casserole dishes, preferably with straight rather than sloped sides, and bake as directed here. You won't even miss the crust!
Pie crust hints to prevent a soggy crust:
Before filling pie shells with pumpkin mixture, coat the pie crusts with egg white (using your fingers or a soft pastry brush), bake at 425º F for about 10 minutes until slightly browned, and then allow them to cool a few minutes. To keep the crust edge from sagging during pre-baking, place a pie crust shield on edge of crust and press lightly. The shield can be placed upside-down if it doesn't fit properly right-side-up. I've also read that the colder the dough, the less likely it is to slip down the sides of the pie plate during pre-baking. Pie weights can also help prevent the crust from puffing up, but I don't have any and just take my chances.
I also lightly dust each partially baked crust with about a teaspoon of flour, sifting the flour gently through a hand-held fine mesh strainer onto each crust before filling it. Pre-baking and dusting with flour helps to keep the crusts from becoming soggy.
|
|
This recipe for Pumpkin Pie - Original recipe from Marguerite Mussler Coon is from