perfect pumpkin pie

Happy weekend, everyone! Sorry that I didn’t get a pumpkin recipe up yesterday … with Greg coming into town and my GRE test this morning, it kind of slipped by the wayside. But I’m happy to report that Pumpkin Week is back today!

I shared in a post last month that I made a delicious pumpkin pie … and that I also made a disaster of a pumpkin pie! Seriously, it was pretty gross. It never seemed fully cooked, so I kept putting it back in the oven for longer and longer, and then the top started to kind of peel away from the rest of the {still-uncooked-seeming} pumpkin mixture. Imagine a creme brulee or pudding sort of thing happening, only on pumpkin pie.

Not. Good.

I was so disheartened I didn’t even take pictures of it. The bad embarrassed blogger in me just tossed it into the trash. I wish now I would have taken pictures so I could have shown it to you. {Thanks to Bonnie at Recipes Happen for encouraging all of us to embrace our mistakes, laugh about them, and learn from them!} Alas, I did not take pictures, so you’ll just have to imagine it and take my word that it was baaaaad.

Here’s what I think happened: I tried substituting truvia for the sugar, and something about that mixture didn’t work out. I don’t know if I added too much of it, or too little, or if just my pie happened to be unlucky, or what. Have any of you tried baking with a sugar substitute like truvia or splenda? Any tips or advice? As you know, I’m always trying to find ways to make recipes healthier! But maybe sometimes, like in the case of pumpkin pie, it’s best to stick with the basics. 😉

I’ve also tried making pumpkin pie with both evaporated milk and sweetened condensed milk, and I must say that I like the sweetened condensed version better. It’s a little creamier texture-wise, and has a good balance of sweetness and pumpkiny goodness. My latest experiment has been trying reduced fat sweetened condensed milk, which I’m happy to report tasted just as delicious with fewer calories! Hooray for small victories.

In the past I’ve always used pre-made graham cracker crust from the grocery store  but in the future I’m hoping to try making my own graham cracker crust {or even my own graham crackers after being inspired by this post by Jill at Reini Days!} I’ll keep you posted! I also am very generous with spices, particularly cinnamon. If you’re not the biggest cinnamon fan, you might adjust the spices to fit your tastes.

perfect pumpkin pie

– 1 graham cracker crust {I like the reduced fat version just fine}
– 1 can pumpkin
– 1 can reduced fat sweetened condensed milk
– 2 eggs
– 1 tsp vanilla
– 2 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp cloves
– 1/2 tsp ginger
– 1/2 tsp salt

1. Preheat oven to 425 degrees.

2. Combine pumpkin with spices and vanilla.

3. Beat eggs and add to pumpkin mixture.

4. Add sweetened condensed milk and beat well.

5. Pour pie filling into graham cracker crust.

6. Bake for 15 minutes at 425 degrees, then turn oven down to 350 degrees and bake for another 40-45 minutes, until a knife inserted in the center of the pie comes out clean.

Serve with whipped cream on top for the perfect pie experience!

YUM! I love pumpkin pie.

I’m in the mood for celebrating now that my GRE exam is over … hooray for the weekend! 🙂 Hope you are having a wonderful day!

-Dallas

13 thoughts on “perfect pumpkin pie

  1. I love pumpkin pie, and I’m glad you shared a little about your disaster, too. I have not tried cooking or baking with a sugar substitute.

    I have never used a store-bought graham cracker crust. For one 9-inch pie, I use 1 cup graham crackers, 4 tablespoons butter, and (optional) 1 tablespoon of sugar, pressed into the pie plate and refrigerated for at least 10 minutes (preferably) before filling. 🙂

    Bonnie

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