Blue Ribbon Pumpkin Pie
By Yankee Magazine|Nov 08 2007|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanWhen this blue ribbon pumpkin pie was entered in the Goshen (Connecticut) Fair, it took top honors — thus the name. “I like pumpkin pie nice and firm, not too custardy, so I came up with a recipe that matched my taste, and I hoped the judges would like it too. It’s just a basic pie recipe, but the crust turned out well. Appearance and taste count most at the fair.”
Yield:
Serves 6-8.Ingredients
1 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon pepper
1/8 teaspoon cloves
3 large eggs
1-1/2 cups mashed pumpkin, or 1 can (not pre-mixed pie filling)
1 cup light cream or evaporated milk
9-inch pie shell, unbaked (recipe follows)
Instructions
Mix first 8 ingredients together. Beat in eggs. Stir in pumpkin and cream. Pour into pie shell. Bake in a 400 degrees F oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.
It’s good but I don’t think a pumpkin pie is truly outstanding unless it has molasses in it.
Excellent! Mind if I steal the recipe?
The crust was not the best. I need tips for why and how to make it better.