We've used the same pumpkin pie recipe for many years, but this year
decided to do something a little different. This pie was fantastic! We'll
probably repeat this as one of our Christmas pies.

Dark Spicy Pumpkin Pie

3 Eggs -- slightly beaten
16 ounces Libby's Solid Pack pumpkin
3/4 cup Dark brown sugar
1 tablespoon Molasses
1/2 teaspoon Salt
3 teaspoon Ground mixed spice*
13 ounces evaporated milk
1 (9 inch) pie shell -- unbaked

Preheat oven to 425F. Mix filling ingredients in order given. Pour into
pastry shell. Bake at 425F for 15 minutes. Reduce temperature to 350F and
continue baking for 45 minutes or until a knife inserted into center of pie
filling comes out clean. Cool. Top with whipped cream.

*Mixed Spice is available as a bottled spice blend in the UK. An excellent
equivalent can be made from the following:

1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Mace
1 teaspoon Allspice
1 teaspoon Cloves
1 teaspoon Ginger
1 teaspoon Coriander Seeds

Combine all spices in a spice mill and grind to a fine powder.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Thanks for the recipe, Wayne. I had one close to yours, with the
brown sugar instead of white, but the one I have uses maple syrup
instead of molasses. And your combination of spices look delicious.

Because this was my first pumpkin pie, I opted for the standard
version with white sugar. I needed to establish a baseline before
I tried something a little exotic.

One thing that I wondered about was the spices. Two of the recipes
I looked at recommended cinammon, ginger, and clove, and another
substituted nutmeg for the clove. I didn't have clove so I used
nutmeg and it was good.

Michael

Thanks for the recipe, Wayne. I had one close to yours, with the
brown sugar instead of white, but the one I have uses maple syrup
instead of molasses. And your combination of spices look delicious.

Because this was my first pumpkin pie, I opted for the standard
version with white sugar. I needed to establish a baseline before
I tried something a little exotic.

One thing that I wondered about was the spices. Two of the recipes
I looked at recommended cinammon, ginger, and clove, and another
substituted nutmeg for the clove. I didn't have clove so I used
nutmeg and it was good.

Michael

(Zspider) wrote in
om:

> Thanks for the recipe, Wayne. I had one close to yours, with the
> brown sugar instead of white, but the one I have uses maple syrup
> instead of molasses. And your combination of spices look delicious.
>
> Because this was my first pumpkin pie, I opted for the standard
> version with white sugar. I needed to establish a baseline before
> I tried something a little exotic.

Michael, you probably made a good choice in making a standard version for
your first pumpkin pie. I'd have done the same thing. As you said, you
needed a baseline before branching out to other versions.

> One thing that I wondered about was the spices. Two of the recipes
> I looked at recommended cinammon, ginger, and clove, and another
> substituted nutmeg for the clove. I didn't have clove so I used
> nutmeg and it was good.

Spices for pumpkin pie can vary considerably from recipe to recipe. I
really like nutmeg and would probably have done the same thing.

This last pie I made using the traditional UK mixed spice blend was by far
the best spice combination I've ever had and I will no doubt continue using
it. You might want to give it a shot next time, even if you don't use the
dark brown sugar and molasses.

> Michael
>

Cheers!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Zspider) wrote in
om:

> Thanks for the recipe, Wayne. I had one close to yours, with the
> brown sugar instead of white, but the one I have uses maple syrup
> instead of molasses. And your combination of spices look delicious.
>
> Because this was my first pumpkin pie, I opted for the standard
> version with white sugar. I needed to establish a baseline before
> I tried something a little exotic.

Michael, you probably made a good choice in making a standard version for
your first pumpkin pie. I'd have done the same thing. As you said, you
needed a baseline before branching out to other versions.

> One thing that I wondered about was the spices. Two of the recipes
> I looked at recommended cinammon, ginger, and clove, and another
> substituted nutmeg for the clove. I didn't have clove so I used
> nutmeg and it was good.

Spices for pumpkin pie can vary considerably from recipe to recipe. I
really like nutmeg and would probably have done the same thing.

This last pie I made using the traditional UK mixed spice blend was by far
the best spice combination I've ever had and I will no doubt continue using
it. You might want to give it a shot next time, even if you don't use the
dark brown sugar and molasses.

> Michael
>

Cheers!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.