Carey's Autumn Pumpkin Pie
This is a time tested recipe and always turns out great. The maple syrup is my own added touch to a traditional pie and I believe makes it just that much better. It always receives raves when I serve it to family or guests. I have also found that you get a better looking pie (or any custard for that matter) when you start on a high temp and turn it down to about 325 degrees and finish it out. The finished product is awesome. Cheers!!!
This is a time tested recipe and always turns out great. The maple syrup is my own added touch to a traditional pie and I believe makes it just that much better. It always receives raves when I serve it to family or guests. I have also found that you get a better looking pie (or any custard for that matter) when you start on a high temp and turn it down to about 325 degrees and finish it out. The finished product is awesome. Cheers!!!
- Carbohydrate 68.4073237484881 g
- Cholesterol 282.645 mg
- Fat 16.7427315624806 g
- Fiber 0.619453115096838 g
- Protein 12.6338318747953 g
- Saturated Fat 5.94773531249693 g
- Serving Size 1 1 Serving (209g)
- Sodium 220.98728124996 mg
- Sugar 67.7878706333913 g
- Trans Fat 1.47793806249356 g
- Calories 464 calories
Step-by-step
- Combine sugar, spices and flour.
- Add all other ingredients and beat until smooth.
- Pour into unbaked pie shell.
- Bake at 400 for 10 minutes.
- Reduce oven temperature to 325 and bake another 45 minutes or until knife blade comes out clean when inserted in center of pie.
Shifting the oven temperature from 400 degrees down to 325 degrees after the initial ten-minute bake sets the perimeter crust before the liquid center begins to boil and crack. This thermal shock prevents the proteins in the eggs from over-coagulating too quickly, yielding a silky slice rather than a grainy wedge. Because small kitchens rarely feature specialized convection settings, placing your pie pan on a preheated heavy baking stone helps stabilize uneven ambient heat zones inside standard electric ranges.
Equipment and Freshness Adjustments
Whipping the filling smooth requires either a sturdy hand mixer or a manual wire whisk paired with a deep mixing bowl to prevent splattering across limited counter space. When substituting fresh roasted pumpkin purée for canned varieties, drain the cooked squash in a cheesecloth-lined sieve for at least one hour to eliminate excess water that would otherwise dilute the evaporated milk and maple syrup.
- Bake until a stainless steel knife inserted two inches from the edge emerges clean, leaving the absolute center with a slight jelly-like jiggle.
- Cool the baked pie completely on a wire rack at room temperature before transferring it to the refrigerator to prevent condensation from pooling on the crust surface.
