There’s no going back and it was time. Time for that first taste of pumpkin pie, draped in freshly whipped cream finery. While we could surely eat pumpkin pie all year long, we just don’t–even though it is Teri’s favorite type of pie. It is so much a part of the October-November season, I’m convinced this is when it tastes its very best. As you might imagine, we have our own tried and tasty recipe here at Raggedy Hen Farm and it is easily adaptable to your tastes. You can use canned or freshly cooked and mashed pumpkin and it’s a real pleaser!
Raggedy Hen Farm Pumpkin Pie
Makes 2 pies
2 pie pans lined with your favorite pie crust, unbaked. (We have a video over on Youtube sharing our favorite crust recipes and tips)
1 29-ounce can pumpkin (NOT pumpkin pie filling) or 3 3/4 cups cooked, pureed, fresh pumpkin
4 large eggs, slightly beaten
1 1/2 cup brown sugar
1 teaspoon sea salt
1 Tablespoon Raggedy Hen Farm Baking Spice Blend* (or 2 teaspoons cinnamon, 1 teaspoon cloves, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg)
2 12-ounce cans of Evaporated Milk
*Our Baking Spice Blend includes: cinnamon, ginger, nutmeg, cloves, allspice, and cardamom
Preheat oven to 375 degrees. Add all the ingredients in a large bowl. Mix well with a large wire whisk. You will want to get the lumps out and you will have smooth, liquid-y mixture. Divide and pour this into the prepared pie crusts/shells. Fill to the top (pumpkin won’t really bubble and pour over the edges, so you don’t have to allow much room for baking.) Place entire pie on a cookie sheet and put them both in the oven. Bake for approximately 1 hour. Check periodically. If crust seems to be getting too brown, cover with foil. If your oven runs a little hot, you can also reduce the heat to 350 degrees after about 15 minutes and finish the baking at the lower temperature.
You will know the pie is done when it is firm throughout and doesn’t jiggle when you give the pie pan a little shake. It will also be firm to the touch. You can insert a butter knife or toothpick into the center and if it comes out clean, you will know the custard pie filling is cooked through. Remove from oven and place entire pie pans on rack to cool.