KAF's Smooth and Spicy Pumpkin Pie

I decided to experiment with a Pumpkin Pie today.  I've never personally made one in all my years of baking!  My family prefers Sweet Potato Pie (at least for the last 4 generations!) so that's what we always have for Thanksgiving.  When I impulsively decided to mix this one up, I have to admit I was worried at the amount of milk in the recipe.  It looks more like soup than a pie filling!  My husband, who grew up on Pumpkin Pies, even looked a little concerned when he wandered into the kitchen for a glass of iced tea.  He became a convert to Sweet Potato Pie the first year we were together and he LOVES them!  He said, "I hope it tastes like your Sweet Potato Pie", cocked his eyebrow doubtfully at the bowl, and then wandered back out of the kitchen.  He's cute. 

KAF's Smooth and Spicy Pumpkin Pie

a single 9" pie crust (I used a deep dish pie shell from the freezer)
2 tablespoons all-purpose flour
1 tsp cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1 1/2 cups canned pumpkin (the whole 15-oz can!)
2 tablespoons light corn syrup
12-ounce can evaporated milk
2 large eggs, lightly beaten

Thaw the pie crust if you don't make your own. 

In a large bowl, combine the flour, cinnamon, cloves nutmeg, ginger, salt, and brown sugar. Mix in the pumpkin, corn syrup and evaporated milk.  Let stand for 30 to 60 minutes to allow the flavors to meld.  Never heard of  doing this for a pie before, but I'm game.  Actually, the recipe said you could allow it meld overnight in the fridge but that just won't work for impulsive pie makers!  I decided to give it 45 minutes. 

While the pumpkin mixture is melding, make sure you have one oven rack in the lowest position and another in the middle.  Preheat the oven to 450^ F. 

When your melding time is up, beat 2 eggs and whisk them into the pumpkin mixture.  Pour into the pie shell (you definitely need a deep dish shell!  or maybe a 10" crust!)  Cover the edges with foil or those handy dandy crust shields and place the pie on the bottom shelf of the oven.

Bake for 15 minutes, then move the pie to the middle shelf and reduce the heat to 350^F.  Continue baking for 35 to 40 minutes or until a knife inserted 1 inch from the edge comes out moist, but clean.  The temperature in the center should be 175^ if you want to test it. 

Remove from the oven and cool to room temperature (or chill it) until you're ready to serve. 

My opinion:  This is a very tasty pie, not too sweet, maybe a little too much nutmeg.  However, it's not as good as a Sweet Potato Pie.  John agrees.  It's not as dense or flavorful as Sweet Potato.