Classic Pumpkin Pie (using raw sugar)
Source of Recipe
BBR
Recipe Introduction
Posted by: TriainAtlanta It is very good - quite simple - and similar to Libby's pie recipe - not that sweet and quite tasty.
It calls for the addition of "raw sugar" and dark corn syrup - I really liked it.
List of Ingredients
1/2 cup "Raw cane sugar" - there are several brands out there - and do use it.
1/2 tsp. salt
1 tsp. ground cinnamon (I used Saigon and used a heaping tsp.)
1/2 tsp. ground ginger (also used "heaping")
1/8 tsp. ground cloves (heaping)
2 eggs
1/2 cup dark corn syrup
1 (15 oz.) can pumpkin
1 can (12 oz.) evaporated milk
1 unbaked pastry shell (chill pie crust first) This makes enough for a 9 or 10 in. pie. - or a 8 in. w/ 2 small little pie tins extra.
I also used about 1/4 tsp. of pumpkin pie spice.
Recipe
Mix sugar, salt and spices in a large bowl. Add eggs and beat slightly. Add remaining ingredients; blend well and pour into chilled pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 40 to 50 minutes or until a knife inserted near center comes out clean. I baked it until the pie filling didn't "jiggle". Allow pie to cool - aprox. 2 hours - before serving. Serve w/ whipped cream or Cool whip - or some ice cream.
This is a very smooth and tasty pie filling - and it is not overly sweet. Do try and find the "raw sugar" as it really adds a nice taste.
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