Traditional pumpkin pie. Just like Grandma used to make. Fresh, full of flavour and spice. My recipe calls for home made pumpkin purée, but I did add that you can use canned pumpkin, though I would never suggest doing so unless you have no other choice. It doesn't taste as nice.
It is the perfect end to an Autumn meal, though our son feels pumpkin pie should be in the breakfast food group. After this disagreement, it has been settled no for breakfast but a promise as his Birthday dinner dessert.
overview
- Prep Time: 10 minute
- Total Time: 1 hour
- Makes: 6-8 slices
ingredients
2 cups of pumpkin purée from pie or sugar pumpkin or from canned pumpkin purée
1 ½ cup heavy cream
½ cup packed dark brown sugar
1/3 cup white sugar
½ tsp salt
2 large eggs
2 tsp of cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 9 inch uncooked pie crust
1 ½ cup heavy cream
½ cup packed dark brown sugar
1/3 cup white sugar
½ tsp salt
2 large eggs
2 tsp of cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
1 9 inch uncooked pie crust
directions
Preheat oven to 425°F
Mix sugars, salt, and spices in a large bowl.
Beat the eggs and add to the bowl.
Stir in the pumpkin purée.
Stir in cream.
Whisk all together until blended and smooth.
Pour into pie shell and bake at 425°F for 15 minutes.
After 15 minutes reduce the temperature to 350°F.
Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
Cool on a wire rack for 2 hours.
tips & tricks
When your pie comes out of the oven it may look domed or puffy. This is caused by the leavening of the eggs in the batter. It will deflate when cooled.
Top each slice with whipped cream or even Maple Syrup for something different.
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