Pumpkin Pie

The pumpkin pie wasn't a hard pie to make. It’s made with the basic pie dough, and a decorative pie dough. I decided to decorate my edges with small rope braiding and bows.I enjoyed baking this pie, and being creative when it came to the decorative pie dough edge.

Pie shell, unbaked (see page 300): 2, 9-in. pies

Filling:

Milk, evaporated: 1 lb.

Sugar, brown, packed: 10 oz.

Corn syrup: 4 oz.

Eggs, whole: 4 ea.

Pumpkin, solid pack: 1 lb., 8 oz.

Salt: .1 oz.

Extract, vanilla: .1 oz.

Cinnamon, ground: .2oz.

Cloves, ground: 1/4 tsp.

Ginger, ground: 1 tsp.

Nutmeg, ground: 1/2 tsp.

Allspice, ground: 1/2 tsp.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. Prepare a 9-in. (23-cm) unbaked pie shell.

4. Combine the evaporated milk, sugar, corn syrup, and eggs.

5. Add the pumpkin and blend.

6. Add the salt, vanilla extract, cinnamon, clove, ginger, nutmeg, and allspice.

7. Place in unbaked pie shells.

8. Bake in a 350°F (177°C) oven or in a 425°F (218°C) oven until the crust begins to brown; reduce the heat to 350°F (177°C), until slightly firm, approximately 40 minutes.