Keerat's Pumpkin Pie
Why I Love This Recipe
I choose this recipe because every year for thanksgiving we make pumpkin pie along with other things. We usually use this recipe and the pie ends up tasting really good MOST of the time. We have made this pie for the past 12 years now and we have always used this recipe.
Submitted by: "Keerat B."
Ingredients You'll Need
1 egg (heterogeneous mixture)
1 tablespoon all-purpose flour (homogeneous mixture)
3/4 cup white sugar (Pure Substance - C12H22O11)
1/2 teaspoon salt (Pure Substance - NaCl)
1 1/2 cups pumpkin puree (homogeneous mixture)
1 1/2 cups evaporated milk (homogeneous mixture)
1/2 teaspoon ground cinnamon(homogeneous mixture)
1/2 teaspoon ground ginger (Heterogeneous Mixture
1/4 teaspoon ground nutmeg (homogeneous mixture)
2 tablespoons light corn syrup(homogeneous mixture)
1 recipe pastry for a 9 inch single crust pie (Homogeneous mixture)
Preheat oven to 450 degrees F (230 degrees C).
Add the sugar gradually to the pumpkin puree. Beat well and stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell. (Physical Change - mixing of ingredients When you mix all of the ingredients, none of the atoms are turning into a new substance, all that is happening is that you are mixing everything to change the color and shape, but none of the atoms are changed.)
(Physical Change - pouring batter into the pie crust. The liquid batter is being made into another shape when it is put into the pie crust.)
Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean. (Chemical Change - solid to liquid. When heated and mixed with water, starches present in the flour will undergo a process called gelatinization in which water is absorbed in the structure. This will cause the batter to 'set' from a liquid into a solid.)
(Chemical Change - hardening of the crust. Normally when you heat something up it will get soggy. In this case it becomes harder. This indicates that a chemical change could have happened.)