Pumpkin Pie

Pumpkin Pie

Ingredients
  

  • 2 cups fresh pumpkin
  • 1 can evaporated milk 12 ounce
  • 3 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg if desired
  • 1/2 teaspoon ground cloves if desired
  • 1 deep dish pie shells 9 inch

Instructions
 

  • Measure out 2 cups pumpkin for pie, put into bowl.
  • Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.
  • Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.
  • Leftover pumpkin pie mix I place into a greased 1 qt. ovenproof dish and bake in a water bath like, custard.

High Altitude Pecan Pie

High Altitude Pecan Pie

Ingredients
  

  • 4 tablespoons unsalted butter
  • 3/4 cup dark brown sugar packed
  • 2/3 cup dark corn syrup
  • 1 tablespoon unsulfured molasses
  • 1/4 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons vanilla extract divided
  • 2 teaspoons cornstarch
  • 3 large eggs at room temperature
  • 1 1/4 cups pecan halves or pieces 5 ounces

Instructions
 

  • Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.
  • Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-20 minutes.
  • Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.
  • Reduce oven temperature to 375 degrees at 5,000 feet, 325 degrees at 10,000 feet. Move oven rack to center of oven.
  • Melt butter in medium saucepan, then stir in brown sugar, corn syrup, molasses and salt. In cup, combine lemon juice and 1 teaspoon vanilla; stir in cornstarch until dissolved, then stir mixture into pan.
  • Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).
  • Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.
  • Cool pie on wire rack and serve at room temperature.