Friday, December 10, 2010

Pumpkin Pie

Making pumpkin pie from scratch is all well and good (I see I have a very elaborate recipe for it in my notes), but sometimes you just need/want an easy pie. This is my version of a basic recipe using canned goods. It is for a deep-dish pie crust, so you will have extra if you are using a standard pan.

Before...
...After!

Preheat the oven to 425°

1 unbaked pie crust
1 can pumpkin
1 can evaporated milk
2 whole eggs + 2 egg yolks
1/2 c. plain yogurt
3/4 c. light brown sugar
1/2 tsp. cinnamon
1/2 tsp. garam masala
1/2 tsp. salt

Roll out the crust and place it in your pie pan. Blend together the pie filling ingredients. Pour the ingredients into the crust. Bake at 425° for 15 minutes, then reduce the temperature to 350° and bake for another 40-50 minutes, or until it looks mostly set. Cool on a rack for at least 2 hours before slicing. I love pie!

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