Craig's Recipes

Spicy Pumpkin Pie

This recipe is my own. It makes a rich and spicy pumpkin pie. The red pepper makes it just slightly more spicy, giving it a little bite, like good gingersnaps have. This recipe makes a really good pumpkin pie without the red pepper too, so if you're looking for something a little more traditional, then you can omit the red pepper.

This recipe makes two pies, or one deep-dish pie.

Ingredients

                                                                        

6 large eggs

2 - 15oz (425 gram) cans pure pumpkin   -- I like Libby's 

1 cup heavy whipping cream

¾ cup granulated sugar

¼ cup molasses -- I use Grandma's Original
   (Mild Unsulphured)

1 Tablespoon corn starch

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon salt

¼ teaspoon ground cayenne pepper   (red pepper)

Preparing the Dish

Preheat your oven to 350°F.

In a large bowl lightly whisk the eggs together then add the remaining ingredients, stirring until well mixed.

You can make the best pie crust ever, or use pre-made pie crusts. Either will work.

Empty Purchased Pie Crusts

Pour the pumpkin mixture into two uncooked pie crusts, or one uncooked deep-dish pie crust. Do not overfill the crust, leave ¼ of an inch space for the filling to expand during baking, or it will overflow. Cover the edges of the crust with foil to keep it from over-browning. Put any extra pie filling into custard cups and serve as pumpkin custard desserts.  Alternately, you can cook all of it in custard dishes and serve it as pumpkin custard desserts.

Ready For The Oven

Place the pie(s) (and any extra custard dishes) on a large cookie sheet and bake at 350°F for 45 to 55 minutes in the bottom third of your oven. Custard cups take less time, and a deep-dish pie may take longer. Remove when the filling has set but is still wet in the middle, and the pastry has browned slightly. Don't overcook your pie!  A knife inserted one inch from the edge will come out almost clean, but the middle will still look wet. If you overcook your pie, it will have cracks in the filling and not be as attractive. It will still taste great though.

Allow your pie to cool on a wire rack, the center of the filling will finish setting as the pie cools.

Serve at room temperature with a big dollop of home made whipped cream.