Recipe courtesy of The Spice House
Yield: Two 9-inch deep dish pies
This recipe makes two 9-inch deep dish pies. They’re so delicious, you won’t have to worry about what to do with the second pie. However, it freezes well if you decide to save one for later.
1 (29 ounce) can pumpkin
1 cup white sugar
1 cup light brown sugar
1 teaspoon salt
3 teaspoons Saigon cassia cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly ground cloves
1 tablespoon double strength vanilla extract
2 (12 ounce) cans evaporated whole milk
For garnish, crystallized ginger nibs
For garnish, whipped cream
2 frozen 9-inch deep-dish pie shells
1. Preheat oven to 425°F.
2. Combine the white and brown sugar, salt, cinnamon, ground ginger, nutmeg, allspice and cloves in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, alternating with the sugar and spice mixture. Gradually add the evaporated milk and vanilla extract.
3. Pour into the prepared pie shells. Do not overfill the pies (there may be some filling left over). Bake at 425°F for 15 minutes, then turn the oven down to 350°F and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. Sprinkle with ginger nibs and cool on wire racks.
4. Serve with whipped cream.
Using frozen pre-made pie shells (from the frozen food section of your local grocery store) makes this delicious pie a breeze to put together. If you prefer homemade crusts, see the recipe for “Flakey Pie Crust” in the recipe section on thespicehouse.com.
If the edges of your crust get too brown, cover them with aluminum foil for the remainder of time in the oven.