Simple Ceylon Cinnamon Pumpkin Pie
Adapted from Very Best Baking
It’s St. Patrick’s Day, everyone is celebrating all things Irish and green and rainbows … and I’m blogging about Pumpkin Pie? It seems like a strange collision of holidays, a mad time warp, sort of like that time I was photographing a Valentine’s Day recipe on Halloween. But really, it’s not that far off … we made this pie in honor of Pi day (March 14 … a.k.a., 3.14) and hey, that was only a few days ago!
This pie is just a slight twist on the classic Libby’s recipe. I used a blender to mix up the filling (what could be easier than that?) and used Ceylon cinnamon in place of the regular Cassia cinnamon most of us in the US are used to. I got my Ceylon cinnamon from Flavor of the Earth, who sent me a sample to try. According to GreenMedInfo: “Ceylon cinnamon is more expensive and more difficult to find in North American where most spices labeled cinnamon are actually the cheaper cassia. Sweeter, lighter and more refined than cassia, true cinnamon is most suitable to flavoring desserts rather than more robust, savory dishes which can handle the heavier cassia. … Besides flavor, the most important distinction between the two spices, however, is in their levels of coumarin, a natural compound that acts as a blood thinner when ingested. ”
I think because I am so accustomed to Cassia cinnamon (and because I have a really good quality jar of it in my cupboard), the taste of it to me is milder, softer, not as much of a “bite”. Although others that taste tested this cinnamon with me (vs. a Cassia cinnamon) reported that they thought the Ceylon tasted more “peppery”. Perhaps it’s a question of taste and varies by person. In any matter, my son and I both agreed the Ceylon in this pumpkin pie was really good. There are health benefits to both varieties of cinnamon, and unless you ingest a large amount of cinnamon, you are really not at risk if you use Cassia cinnamon off the shelves. But if you are a cinnamon connaisseur or you eat a LOT of cinnamon (especially for health reasons), I would recommend switching to the sweet charming Ceylon cinnamon. It’s really quite cost effective, too, if you consider the quantity you get for the price.
- 3/4 cup granulated sugar
- 2 teaspoons ground Ceylon cinnamon
- 2 teaspoons real vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 2 cups pumpkin puree
- 1 can (12 fl. oz.) Evaporated Skim Milk (or 1 1/2 cups regular or fat free half & half)
- 1 unbaked 9-inch (4-cup volume) deep-dish pie crust
- Preheat the oven to 425 F. Put all the ingredients in a blender (except the crust of course) and blend till smooth.
- Put the pie crust in your pie pan and pour the filling from the blender into the pie crust. Make a nice edge on the pie if you like. You might have extra filling (I did!) ... if so, just pour it into a small oven-proof bowl or dish and make a little pumpkin custard.
- Bake at 425 for 15 minutes, then reduce the heat to 350 and bake for 40 - 50 minutes or until the pie is set (not jiggly in the middle) and a wooden pick inserted in the center comes out clean. Let cool before eating. Store leftovers in the fridge.
To make this dessert gluten free, use a gluten free pie crust or skip the crust altogether and make a nice pumpkin custard instead.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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