Pumpkin Pie Baking Time
Today, the New York Times ran Julia Child's recipe for pumpkin pie. Her recipe sounds very tasty. She added some dark molasses and a little bourbon or dark rum. She used cream instead of the evaporated milk that most pumpkin pie recipes call for.
I recommend the dark molasses, it is a great to use as a flavoring. A must for pumpkin pie, 3 or 4 tablespoons, as called for by Julia is just right. It is also a must for baked beans and when making barbecue sauce. Good in sweet potato dishes, too.
Never tried adding any bourbon or dark rum to my pumpkin pie, but both go well with sweets. I like to add a little bourbon when making peach ice cream. Dark rum goes well with just about any sweet; sprinkle some on top of a fresh baked pineapple upside down cake or sprinkle on pound cake when it is still warm.
Julia called for heavy cream and some milk in her pumpkin pie. Try 1 can of Crema Media (Mexican table cream which is much cheaper than fresh heavy cream) and a small can of evaporated milk or 1/2 cup regular milk. The cream makes the pie filling heavier and more rich tasting.
Most recipes call for 1 cup of sugar , but with the molasses, that is too sweet, 1/2 cup of dark brown sugar and 2 tablespoons of white sugar is about right. Don't forget all the great spices, cinnamon, nutmeg, ginger and cloves and a teaspoon of salt.
Don't buy the premixed pumpkin pie filling, you are getting half water and not much flavor. Buy plain pumpkin and just follow the recipe on the label, but tweak it a little.
I have already baked pumpkin pie twice this past month and will make one again for Thanksgiving.
= new reply since forum marked as read
... is coconut milk - the full-fat (not "lite"
canned kind.
I also substitute fresh pumpkin for the canned stuff, but that is a lot more work.
