My Blog My Way

 I wanted my blog to be a place I could keep recipes I tried and liked. Here’s a seasonal favorite Pumpkin Pie, where I use my sourdough starter in a Spelt Crust, with a pie filling recipe that uses a whole 15 ounce can of pumpkin. For Bob and I, this makes 2-7 inch pies (4 servings each) and 4-3 1/2 inch pies (2 servings each). We’ll eat a big one and freezes the others individually to enjoy other weeks in the fall.

The crust recipe is here: Crust Recipe . I fill the unbaked pie shells with this pie filling, and bake on a sheet pan for 45-50 minutes, until a pick comes out clean inserted into the center.

Pumpkin Pie Filling

16 Servings

Mix sugar and spices in bowl.

7 Tablespoon brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg 

1/2 teaspoon salt

Add egg and vanilla. Mix to combine.

5.6 tablespoon egg

2 tablespoon 1 teaspoon vanilla

Add pumpkin and evaporated milk, stir to combine.

1 15 ounce (1.75 cup) can pumpkin

1 cup 2 1/2 tablespoon canned nonfat milk

Pour filling into pie shells. Bake at 350 F for 45-50 minutes until pick inserted in center comes out clean.