Mmm pumpkin pie.
Pumpkin pie has always been my favorite type of pie, so how could I not make it for a holiday, especially Thanksgiving! I know that there are some pumpkin pie haters out there, but it’s okay, they can keep hating pumpkin pie. That just means that I get to eat more!
- Homemade or store bought pie crust
- 15oz can pumpkin puree
- 3 lg eggs
- 1 1/4 c packed dark brown sugar
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp pepper
- 1 c heavy cream
- 1/4 c milk
I chose to make my own crust for this pie, just to test it out, but it is perfectly fine to use a store-bought crust. The crust I made required me to pre-bake it; if the crust you buy requires you to do this, then do so. Also, this recipe will yield a little extra filling than necessary, so feel free to buy some of those baby pie crust and make mini pumpkin pies!
- Preheat oven to 375°F.
- In a medium-large bowl, whisk together the pumpkin puree, eggs and brown sugar until well combined.
- Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream and milk.
- Pour the pumpkin filling into the pie crust about 3/4 the way up.
- Trust me on this one. I filled mine closer to the top and then when it was cooling covered with foil it expanded and stuck to the top.
- Bake the pie for 60 minutes. Remove the pie after 25 minutes and cover it with aluminum foil for the remainder of the cooking time to prevent the crust from burning.
- When the pie is done, the inside will still look a little giggly, but that’s okay. I was able to put a toothpick in mine and it was almost completely clean.
- Remove from oven and allow to cool completely in the pan.
I’m so sad that it’s already gone. Why do good things never last? Probably because I eat them all, but we can’t know that for sure.
Test Kitchen: Opinion and Changes
This recipe came from Sally’s Baking Addiction. I wanted a good pumpkin pie, and since it was a holiday gathering, I wanted to make sure it would taste delicious. The only changes I made was filling the crust more than 3/4 of the way which, as I mentioned previously, wasn’t the smartest idea. It still worked, but I had to change the foil halfway through the second half of the baking. Also, I cooked mine for a full 60 minutes rather than stopping at 55 and continually checking in 5-minute increments.
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