Tuesday, October 30, 2012

Pumpkin Pie

Yes I'm blogging about Pumpkin pie, and yes it is the recipe from the back of the Libby's can! Also, This was fail for me. I still am not sure what went wrong but I got some really good before pictures and wanted to share my tips.*** If you have any tips/suggestions please feel free to comment below! I love comments!
3/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 can (15 oz) Pumpkin (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
So I did all this, I read it over and over and it still didn't work out. I've made this before and it turned out perfect. So what happened was I baked it for 50 minutes (by the way I ALWAYS have to time things under what the tiome says in my oven) and the pie still wasn't done in the middle. It came out watery and the crupst was black it was cooked so much! :( Maybe it was because I used off brand Evaporated milk? Who knows! I did use a frozen pie shell and I will not be doing that again! Also I think I will use the Pumpkin Pie spice instead of the cinnamon, ginger, and cloves next time. Anyway here are my neat cokking shots. There is no finnished product shot because it looked aweful!
Pouring the salt into the sugar

Ground Ginger, Cinnamon, and cloves, mmmmm smells good!

Adding the cinnamon to the sugar

The three spices in the sugar!

I love my Kitchen Aid! Mixing the egg.

Only Libby's will do.

The sugar mixed with the spices. (My sugar is still alittle lumpy from Hurricaine Issac. I think it got too hott and sticky inside while the power was out)

Spiced sugar into the pumpkin!

Pouring the filling into the pie crust! So pretty!

Here it is baking! I even put a sheet underneath in case it spilled!
So sad it turned out yucky! :(
***FYI: As I previewed this right before I posted it I realized what may have gone wrong. I don't think I reduced the oven tempeture as the instruction so plainly read.....go me! :/***


  1. Hi Kelly!

    I'm a huge pumpkin pie fan and I make a couple every year. I can never get the pie done without burning the crust unless I use strips of foil to cover the crust while it bakes.

    After doing that for several years, I got wise and used the disposable pie pan from a frozen shell to cover the crust-- just cut the flat, circular middle part out leaving the sides only. Then when the pie goes in the oven, put the ring over the crust, upside down. Viola! No more burned crust. I wish I had a picture for you. If that doesn't make sense to you, just use the foil-- it works just as well ;-)

    Joni B.