It's perfect! and it's delicious!
Whenever I hear the words Pumpkin Pie I immediately think of my Mom's smooth, creamy, nearly impossible (for me) to resist pie she made from time to time as far back as I can remember. My husband and most of our chillens have come to think the same thing when they hear those words. I use cooked butternut squash to make this pie most of the time and I love how the pumpkin/squash and the custard seperate into layers. Our oldest son can almost not get enough of this whenever I make it and with Fall and pumpkin season coming up I think he's going to be getting his fair share. ☺ I usually eat my piece backwards because the tip of it is my favorite bite. YUM!!
2 - 9 inch unbaked pie crusts*
1 heaping cup pumpkin, or butternut squash
1½ cups white sugar
1½ cups brown sugar
7 large eggs, seperated
4 Tablespoons all purpose flour
Pumpkin Pie Spice
1½ cups evaporated milk
4½ cups regular milk
Mix together pumpkin, sugars, flour, and spice.
Beat egg yolks; add milks and beat well.
Pour into pumpkin mixture and mix well.
Beat egg whites till soft peaks form; then add to the rest of the ingredients and fold with a wire whisk to mix.
* I use the fluted Pyrex deep dish pie plates.
Pour into pie plates and fill to the bottom of the fluted edge. I remember my Mom filling them, putting them into the oven and then filling them some more so they are nice and full but she wasn't likely to spill them in transport. I like to fill them more after they are in the oven to make sure they bake evenly to the top of the crust but that's just me. Most of the time I worry that they will over flow, so fill them till you're comfortable and go from there. ☺
Bake @ 425 for 10 minutes; reduce heat to 325 and bake until it is set. The center should jiggle a little if you were to give it a little shake. Approximately around 45 minutes depending on your oven. Allow to cool completely and refrigerate after it is cooled before cutting and serving it.
See what I mean by baking to the top of the crust? I like that! In my opinion if your gonna be eating pie anyway it should be full to the top!
Enjoy and Be Blessed!
Linked to: What I Made Wednesday, Sweets For Saturday, Friday Potluck, Strut Your Stuff Saturday, Creative Blog Hop, Metamorphosis Monday
Recipe Sharing Monday, So Sweet Sunday, On The Menu Monday, Two Maids a Baking, Tuesday Talent Show, A Little Birdie Told Me, Wow Us Wednesday
Sizzle Into Summer, Summer Saturdays, Idea Sharing Wedhesday, Wicked Awesome Wednesday, What I Made Wednesday, Show & Share, Cast Party
Time Travel Thursday, Things I've done Thursday, Its A Keeper Thursday, Foodie Friday, Home Sweet Home, Inspiration Friday, Potpourri Friday
Simply Link, Friday Favorites, I'm Lovin It, Weekend Show Off, Sweets Saturday, Strut Your Stuff, Seasonal Inspiration, Friday Food