Pumpkin Pie

This is a great pumpkin pie recipe. I have made it with fresh roasted pumpkin and it worked great, though the canned stuff is easier!

#pie #dessert #thanksgiving
Avatar of Alexander Bell-Towne

Alexander Bell-Towne

November 19th, 2020

This recipe is adapted from Andrew Ray

Ingredients

  1. 1 batch pie crust

  2. ½ cup granulated sugar

  3. ½ cup light brown sugar

  4. 1 tbsp flour

  5. ½ tsp ground ginger

  6. ½ tsp ground allspice

  7. ½ tsp freshly grated nutmeg

  8. 1 tsp cinnamon

  9. 1 can pumpkin puree

  10. 3 eggs

  11. 1 cup heavy whipping cream

  12. Cloves

  13. Kosher salt

  14. Freshly ground pepper

  15. Maple syrup

  16. Whipped cream

Directions

  1. Into a large bowl, combine ½ a cup of granulated sugar, ½ cup of light brown sugar, 1 tablespoon of flour, a pinch of kosher salt, ½ teaspoon of ground ginger, ½ teaspoon of ground allspice, ½ teaspoon of freshly grated nutmeg, a little sprinkling of cloves, 1 teaspoon of cinnamon, and a few twists of freshly ground pepper.

  2. In a separate bowl, whisk together 1 can of pumpkin puree with 3 eggs and 1 cup of heavy whipping cream.

  3. Next, add your pumpkin mixture to your spices bowl and mix together. For taste, add a little glug of maple syrup.

  4. Pour the mixture into the a par baked pie crust and place into a 400°F oven for 45 to 55 minutes. To prevent from burning, take the pie out of the oven at 25 minutes and wrap the edges of the crust in a thin strip of aluminum foil.

  5. Another 20 minutes later, the pie should be perfectly brown.

    To prevent the pie from cracking, take the pie out of the oven when the filling is only set around the outside two inches. The center should still be wobbly. Let it cool before digging in.

  6. Add a little bit of whipped cream to the top of the pie and enjoy!