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This custardy version tastes best with fresh pumpkin puree. Use a sugarpie pumpkin for best results. Adapted slightly from Martha Stewart Living (to add more spice of course!)
1 cup packed light brown sugar 1 tbsp. cornstarch 1/2 tsp. salt 1 1/2 cups fresh pumpkin puree or canned pumpkin 3 eggs 2-3 tsp. Pumpkin Pie Spice 1 1/2 cups evaporated milk
To make pumpkin puree:
Preheat oven to 350. Slice the pumpkin in half and scrape out the seeds and string (an ice cream scoop works well). Place pumpkin cut-side down in a roasting pan with 1/2 cup of water. Bake 45-90 minutes until soft, checking often and adding more water if needed. When the pumpkin is cool enough, peel off the skin and the stem and puree in a food processor or blender until smooth.
To make pie:
Preheat oven to 450. Place a baking sheet at the bottom of the oven to catch any drips. In a bowl, beat together the sugar, cornstarch, salt, pumpkin pie spice, pumpkin puree and eggs. Add the evaporated milk and stir.
Fit pastry dough into a 9-inch pie pan, trimming the edges and piercing the sides and bottom with a fork. Fill pie shell with pumpkin mixture.
Bake at 450 for 10 minutes, then turn down the heat to 350 and bake for 30 minutes more.
November 27, 2017
This spice blend is perfection! The cardamom is a nice touch. I used 3/4 cup brown sugar, 3 tsp of the spice mix (it wasn’t too spicy) and 1.5 cups of heavy whipping cream. It was delicious!
With a good fried rice recipe under your belt, leftover white rice never needs to go to waste again. We top this version with a crispy egg fried in sesame oil and sprinkle it with our bright and slightly spicy Shichimi Togarashi.
We are big fans of popcorn in our house, not only because it's the perfect snack to go with movie night, but because it's a great palette for spice experiments!