Question: Where is the pumpkin pie recipe that you talked about on Jan D'Atri's radio program?
Thank you for listening!
It’s located in a couple of places throughout the Hickman’s website. But, here it is again:
Preheat oven to 350 degrees.
Use your favorite frozen pie crust, or make it. This recipe will fill one deep dish pie or two small (I like Marie Callender) frozen pie crusts.
Ingredients
7 Hickman large egg yolks
2 cups sugar
2 cans of evaporated milk
1/3 can of Libby’s large can pumpkin
1/2 tablespoon pumpkin pie spice
1 teaspoon vanilla
1 pinch salt
In small mixing bowl, fold the pumpkin pie spice into the sugar, until it is thoroughly incorporated.
In large mixing bowl, blend egg yolks while adding the salt and vanilla on medium to low speed. While the mixer is on, add spoonfuls of the pumpkin, while alternating with the sugar and milk until it is all blended. Keep the mixer on low, so there are no pumpkin lumps, and continue scraping the pumpkin from the sides of the bowl. I usually blend for at least 5 minutes, and you can blend on a slightly higher speed after all ingredients are added.
Pour mixture into your one deep dish or two smaller pie crusts. Place in oven for 45-50 minutes. Watch your pies after 40 minutes, as some ovens bake quicker! Your pie(s) are done when the middle is soft, but no longer “jiggly.”
Note: I use the Shamrock heavy cream and whip up with 1 cup sugar and teaspoon vanilla. Fresh whip cream looks so much better on the pie.
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