Wednesday, November 27, 2013

Pumpkin Pie from Heaven!

The recipe.  I used 1 can of milk and 3 eggs in mine.
  • 1 cup sugar  (metric: 300 grams). Instead of sugar, you could use
    honey (use 1.25 cups),
    natural sugar (1 cup),
    agave (1 cup),
    brown sugar (1 cup),
    Stevia (1/3 cup) or
    Splenda (1.25 cups).
    If you are using artificial sweeteners (Splenda or Stevia) you'll find that they taste prettty good, but you'll get better results when you do a 50-50 mix with sugar or honey. And diabetics, you can use Stevia or Splenda alone, in place of sugar and get pretty decent results.
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • one half teaspoon ground ginger
  • one half teaspoon salt (optional, I don't use any)
  • 4 large eggs
  • 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
  • 1.5 cans (12oz each) of evaporated milk (I use the nonfat version) (note for those in France: evaporated milk in France is called "lait concentre'"; "lait evapore'" is powder)
  • 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams)
Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F  ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Credit to www.pickyourown.com

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