It’s the first pumpkin pie at our home this fall….we’ve waited too long. You might be thinking “what’s so special about this pumpkin pie?” Oh, it has cinnamon, ginger, and nutmeg BUT it also has mace! The first time the grandma suggested I put mace in the pie, the only thing I knew about mace was that it came in a spray to ward off would-be muggers. I did find the spice (easier to find during holidays), it’s a beautiful deep dark golden yellow and it adds a final zip to the pie, hence making it perfect.
There are more eggs and less milk; you can use whole milk or evaporated. You can also use the “back of the pumpkin can” recipe, you can’t go wrong with either, but I think you should give this one a chance, it may change your pumpkin game.
For added fun, instead of a traditional crimped crust, I used a mini-maple leaf cookie cutter and cut out enough leaves for the entire border, plus I baked the last few separately for some decor on the pie. It’s a nice added touch, especially if you are tasked with bringing the pie to Thanksgiving. Everyone will oooo and aaaah over your work of art (as they should).
This is a 10-inch pie plate; I used 35 maple leaf cut outs. Just cut off the edges of the pie dough, no worries if there are tears or imperfections!
Use water to wet top leaf and crust edge bottom as you go.
One final tip, if you don’t want your pie to crack as it cools, about 5 minutes before it’s done baking, turn off the oven and crack the oven door, letting it sit for about 20 minutes, then take it out and set on cupboard to finish cooling. (The slower drop in temperature will usually keep the pie from cracking.)
I do confess, I do use canned pumpkin. It’s the one “cheat” I use (I am rather against canned pie fillings-blasphemy)! Curse me and shake your fists if you will, but finding “pie pumpkins/sugar pumpkins” is pretty difficult. You might want to think about planting some in your garden next spring.
Okay, time to tap into your inner pie muse and don’t forget the whipped topping. Oh yes, this is going to be good.
For gluten free use my Gluten Free Pie Crust made with my All Purpose Gluten Free Flour.
- 1 29 ounce can pumpkin
- 2 cups sugar
- 2 teaspoon ginger
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon mace
- 1/2 teaspoon salt
- 1 Cup Milk (whole, 2% or evaporated)
- 6 eggs
- Mix all ingredients (except eggs & milk) with electric mixer. Beat in eggs and milk, pour into 2 unbaked pie shells.
- Bake at 350 for 40-45 for 8 or 9-inch, 45 to 50 minutes for 10-inch.
- Knife inserted will come out clean.