NEGAUNEE — Baking a pumpkin pie is easier than you think. Midtown Bakery has sugar and spice and everything nice. But to bake a perfect pumpkin pie, you will need a few more ingredients. “It’s really simple, we use both kinds of sugar, evaporated milk, not sweetened condensed milk, cause it is probably too sweet, salt, spices and pumpkin, ” said Midtown Bakery Owner, Marybeth Kurtz.
It should take you just around 10–15 minutes to prep and mix all the delicious ingredients together. Although Marybeth makes her crust from scratch, to save time you might could use a ready–made crust and then in the oven she goes. Once you have the hang of things, don’t be afraid to experiment.
“Some people will add bourbon, and easy way to jazz things us is to add nuts, walnuts, almonds, pecans, you can even add in a layer of chocolate ganache at the bottom of the pie. Butter pecans are always a favorite addition,” continued Kurtz.
And with it being Halloween, don’t be afraid to experiment with pumpkin specialties like a pumpkin crunch muffin or a pumpkin snickerdoodle.
Pumpkin Pie Recipe – Midtown Bakery,
7 oz. canned pumpkin
1 Tbsp + 1 tsp. brown sugar
1/4 tsp. salt
1/4 tsp. ginger
1/8 tsp. clove
5/8 cup milk
1/4 cup evaporated milk (not condensed milk)
Combine egg and pumpkin in bowl and mix. Combine sugars, salt, spices and pumpkin mixture together and mix. Add milk and evaporated milk gradually, mix til smooth. Pour into pie shell. Cover edge of crust when baking. Bake at 325 for 45-60 minutes. Filling will be slightly jiggly, until cooled. Let pie cool completely before cutting. Garnish with whip cream, buttered pecans and/or caramel.