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Hoosier Mama Pumpkin Pie

Updated: December 15, 2012 6:04AM



MAKES 8 SERVINGS

Hoosier Mama’s Paula Haney likes the Spice House’s pumpkin pie spice blend, but you could make your own. Combine 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and a pinch each of nutmeg, allspice and ground cloves.

1/3 cup granulated sugar

2/3 cup firmly packed dark brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon kosher salt

1 teaspoon pumpkin pie spice

1/8 teaspoon freshly ground black pepper

2 large eggs

1/3 cup whole milk

1 cup whipping cream

2 tablespoons vanilla paste or extract

2 cups canned pumpkin

1 (9-inch) deep-dish pie crust, baked

Preheat the oven to 350 degrees. Combine the sugars, flour, salt and spices in a small bowl. Mix with a whisk or your hands to break up the brown sugar and combine the ingredients. Set aside.

Crack the eggs into a medium mixing bowl. Break up the yolks with a whisk. Add the milk and cream and whisk just to combine. Add vanilla and pumpkin and whisk until smooth.

Add a third of the dry ingredients at a time, mixing well after each addition. (At this point, the mixture may be stored in the refrigerator for up to two days.)

Place the pie shell on a baking sheet. Pour the batter into the prepared pie shell.

Bake for an hour to one hour and 20 minutes. The pie is done when the edges are slightly puffed and the center is set. The center of the pie should be shiny but dry to the touch.

Remove the pie from the oven and cover with a large mixing bowl or casserole dish. There should be at least 2 to 3 inches of space between the pie and the top of the inverted bowl. Prop up one side of the bowl with a knife or spoon to let the steam escape.

(This allows the pie to cool slowly and helps prevent cracks from forming on top of the pie. Smooth any cracks that do form on top of the pie with a small offset spatula dipped in hot water.)

Let the pie cool to room temperature, then refrigerate for 2 hours or overnight before slicing. The pie may be stored in refrigerator for three days.

From Paula Haney, Hoosier Mama Pie Co.



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