As we approach the holiday season, the occasions for making pumpkin pie multiply. This recipe is my favorite because it has just a few things many pies don't. With the warm spices found in most recipes, I find it's curious that so many omit vanilla - for me it makes a nice subtle compliment to the overall flavour and really helps bring it all together. I also like to add a healthy splash of dark or spiced rum in the mix to keep things festive. This recipe will do a good sized pie crust or a large number of individual tarts (I get up to 30 with the tarshells I use).
The recipe is measured out to an even 15oz can of pumpkin puree - if you like to roast your own, that's great, just make sure to try to get your puree as dry as the canned product to keep texture of the finished product the same (sometimes after making a puree, I'll sit it in a fine mesh sieve for a bit to drain the excess liquid off). If you like the spiciness and want to add a bit more depth, on occasion I've added a pinch of clove or allspice to the mix. Substituting a bit ofbrown sugar or maple syrup for a portion of the sweetness also deepens the flavour profile, but gets a bit rich for some people.
You will need:
435g / 15oz pumpkin puree
210g / 1C sugar
7.5ml / 1.5tsp flour
7.5ml / 1.5tsp cinnamon
3.75ml / 3/4tsp nutmeg
3.75ml / 3/4tsp vanilla paste
3.75ml / 3/4tsp kosher salt
1.875ml / 3/8tsp ground ginger
3 eggs
375ml / 1.5C evaporated milk
splash dark or spiced rum
Method:
- set the oven to 325F / 163C
- mix flour, sugar and spices (except for vanilla)
- add pumpkin puree and mix
- beat the eggs and mix in
- add evaporated milk, rum and vanilla and mix well
- fill pie or tart shells
- put in the oven and bake about an hour or until a toothpick comes out clean
- remove and let cool completely
- serve
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