I had the pleasure of teaching a pie class this weekend at the Cook’s Warehouse in East Cobb. The class perfected their crust crimping and pastry cutting skills during the action packed four hour class. I know what you’re thinking, where’s my piece of the pie?
It may not be everyday that you get to have a fresh apple or pumpkin pie, but for my husband it’s already starting to get old. In an effort to spice things up around here, I tweaked one of my husband’s favorite recipes. I made him a Cinnamon & Sugar Crusted Pumpkin Pie for his pre-Thanksgiving dessert. He loved it!
What makes this small adjustment so great, is how easy it is to do. I brushed melted butter (the real stuff, not the fake butter) around the outside of the fluted crust and then I sprinkled cinnamon & sugar all over. I tapped out the extra cinnamon & sugar and filled the unbaked shell with the pumpkin pie filling. Done and delicious.
Give it a try and let us know what you think.
Your favorite Chick from the South – Jamie
- pie crust - unbaked, 9-inch
- pure pumpkin puree - 15 oz. can
- evaporated milk - 12 oz.
- sugar - 3/4 scant cup
- brown sugar - 1/4 scant cup
- eggs - 2, lightly beaten
- cloves - 1/4 teaspoon, ground
- ginger - 1/2 teaspoon, ground
- nutmeg - 1/2 teaspoon, ground
- Preheat oven to 425°F. Line a 9-inch deep pie plate with one unbaked pie crust; set crust in the refrigerator or freezer while preparing filling.
- To prepare filling, in a large bowl, combine pumpkin puree, evaporated milk, sugar, brown sugar, eggs, cinnamon, cloves, ginger and nutmeg. Mix until smooth.
- Pour mixture into prepared pie plate. Place pie on a baking sheet. Bake on center oven rack for 15 minutes. Reduce heat to 350°F and bake for 30 to 45 minutes or until a toothpick inserted near the center comes out clean. If pie edges brown too quickly, cover them with pie guards or strips of foil.
- Cool pie completely and refrigerate until serving time. Serve with fresh whipped cream, if desired.