Don't Tell Miss Ree and Tasty Kitchen ~ OK ?

OK...I got this from the King Arthur Flour site.....yes....I'm cheating on Miss Ree .

I'm gonna burn in hell anyway so might as well enjoy all the yummy pie-ness while we can.

Smooth and Spicy Pumpkin Pie

Is your pumpkin pie bland, or too spicy, or...? The secret to this pie filling is exotic Vietnamese cinnamon.

Ingredients View by: Volume Weight
Crust
a single 9" pie crust, your favorite recipe
Filling

2 tablespoons King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons Vietnamese cinnamon
pinch (1/16 teaspoon) ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup brown sugar
1 1/2 cups canned pumpkin
2 tablespoons corn syrup, light or dark
1 1/2 cups milk or a 12-ounce can evaporated milk
2 large eggs, lightly beaten
Crust
a single 9" pie crust, your favorite recipe
Filling
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons Vietnamese cinnamon
pinch (1/16 teaspoon) ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
5 5/8 ounces brown sugar
12 ounces canned pumpkin
1 3/8 ounces corn syrup, light or dark
12 ounces milk or a 12-ounce can evaporated milk
2 large eggs, lightly beaten

Directions
1) Mix the flour, spices, and salt in a medium-sized mixing bowl.
2) Add the sugar and pumpkin, blending thoroughly.
3) Stir in the syrup and milk. Allow the mixture to rest for 30 to 60 minutes, if desired; this will make the filling smoother.
4) Add the beaten eggs, whisking till combined.
5) Pour the filling into the prepared crust. Cover the edge of the crust with a crust shield, or aluminum foil.
6) Preheat the oven to 450°F.
7) Place the pie on the bottom rack of your oven, and bake it for 15 minutes.
8) Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for an additional 35 minutes, or until the temperature at the center is at least 170°F, and a knife inserted 1" from the edge comes out moist, but clean.
9) Remove the pie from the oven, and cool to room temperature (or chill) before serving. Serve with whipped cream, if desired.

Yield: 1 pie, about 8 to 10 servings.

Ciao,

Aunty Pol