Cooking Mommy: Perfect Pumpkin Pie

Thursday, November 5, 2009

Perfect Pumpkin Pie

I got this recipe off of the allrecipes website. It's actually the Eagle Brand version of pumpkin pie. It got 5 stars, and I made it for a church fellowship, and it all got eaten and rant and raved about. It's also super easy and pretty inexpensive to make. I even had a friend tell me that he normally didn't like pumpkin pie at all, but he liked this one a lot.

Ingredients
1 (15oz) can pumpkin
1 (14oz) can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 (9 inch) unbaked pie crust

Directions
Preheat oven to 425 degrees. Whisk pumpkin, condensed milk, eggs, spices, & salt in a medium bowl until smooth. Pour into pie crust. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 30 to 45 minutes or until knife inserted 1 inch from crust comes out clean. Cool and store leftovers in fridge.

Also, try my Pumpkin Pie (no sugar added)

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.