misplaced-in-az
Well-known member
The recipe comes from Eddie Palaske, who was a baker and the chef at the Hillvilla Restaurant in Portland, Oregon. He was very well known for this pie. I had purchased some sugar pumpkins to try making pie from fresh pumpkin and decided to use this recipe. So glad I did, it is very good. I will try it with the canned pumpkin the next time, to see if it is just as good.
HILLVILLA PUMPKIN PIE
October 7th newsletter
www.nancy's-kitchen.com
2 lg. eggs.
1 tsp. vanilla
1 16oz. can pumpkin
1/4 c. firmly packed brown sugar
dark or golden
1 1/2 tsp Special seasoning (recipe follows)
1 c. evaporated milk
1/2 cup Half and Half
1/2 c sugar
1 9" unbaked pie shell
Mix together the eggs, vanilla, pumpkin, brown sugar and seasoning mix. In a saucepan, mix the evaporated milk, half and half, and granulated sugar; cook over low heat until the sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake 425º for 15 minutes; lower heat to 350º and cook 25 minutes. Store in the refrigerator.
HILLVILLA SPECIAL SEASONING MIX
4T. Ground cinnamon
2T. Ground allspice
2T. Black pepper
2T. salt (I used 1T)
1T. Ground nutmeg
1T. Ground cloves
1T. Ground ginger
Combine all together well. Store in an airtight container for use in other baking. Makes 3/4 cup.
MY NOTES: I did not have evaporated milk, so used all Half and Half. Used 3tsp. of mix, instead of the called for 21/2tsp. This filling made more than my crust would hold, so poured the rest into ramekins and baked along with the pie. Also, had to bake 15 minutes longer than called for in recipe: this might be my oven problem. Knife inserted in center should come out clean.
Also, I think using fresh pumpkin is well worth the effort.
www.nancy's-kitchen.com
HILLVILLA PUMPKIN PIE
October 7th newsletter
www.nancy's-kitchen.com
2 lg. eggs.
1 tsp. vanilla
1 16oz. can pumpkin
1/4 c. firmly packed brown sugar
dark or golden
1 1/2 tsp Special seasoning (recipe follows)
1 c. evaporated milk
1/2 cup Half and Half
1/2 c sugar
1 9" unbaked pie shell
Mix together the eggs, vanilla, pumpkin, brown sugar and seasoning mix. In a saucepan, mix the evaporated milk, half and half, and granulated sugar; cook over low heat until the sugar dissolves. Add to the pumpkin mixture. Pour into unbaked pie shell and bake 425º for 15 minutes; lower heat to 350º and cook 25 minutes. Store in the refrigerator.
HILLVILLA SPECIAL SEASONING MIX
4T. Ground cinnamon
2T. Ground allspice
2T. Black pepper
2T. salt (I used 1T)
1T. Ground nutmeg
1T. Ground cloves
1T. Ground ginger
Combine all together well. Store in an airtight container for use in other baking. Makes 3/4 cup.
MY NOTES: I did not have evaporated milk, so used all Half and Half. Used 3tsp. of mix, instead of the called for 21/2tsp. This filling made more than my crust would hold, so poured the rest into ramekins and baked along with the pie. Also, had to bake 15 minutes longer than called for in recipe: this might be my oven problem. Knife inserted in center should come out clean.
Also, I think using fresh pumpkin is well worth the effort.
www.nancy's-kitchen.com