Pumpkin Pie, the great all American classic Fall and Thanksgiving dessert. It is on everyone's household table for the holidays. And yes we have tried loads of recipes and I will admit, I have even purchased store pumpkin pies if I am in a hurry, but their is nothing like a homemade pumpkin pie baking in your oven at home. This pumpkin pie is rich, silky, smooth and creamy and will be your favorite recipe. This recipe has a secret ingredient, a very small dash of pepper and you will never know it is in there and the combination of warm spices and with the combination of cream and milk makes this recipe rich, delicious with amazing flavors.
I love to go to Costco and purchase the 3 large cans of pumpkin, and make pumpkin pies, cheesecakes, breads, oatmeal, cookies, cupcakes and muffins..Love Love Love Pumpkin...
- 2 cups canned pumpkin puree
- 3 large eggs
- 1 and 1/4 cups dark brown sugar
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger*
- 1/4 teaspoon ground or freshly grated nutmeg*
- 1/8 teaspoon ground cloves*
- Very small pinch fresh ground pepper
- 1 cup heavy cream
- 1/4 cup milk
- 1 large egg beaten with 1 teaspoon milk
- Note: instead of using the ginger, nutmeg and cloves add 3/4 teaspoon pumpkin pie spice
- 1 frozen unbaked deep dish pie shell, thawed for 15 minutes or your favorite pie crust
- Whipped Cream if desired for the topping
Directions: Preheat oven to 375 degrees
1. For the filling: In a large bowl, whisk the pumpkin, eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little on the thicker side.
2. Pour pumpkin pie filling into the thawed deep dish pie crust. Fill the crust about 3/4 or almost all of the way up. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be jiggly. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust cover. Check pie after 50 minutes.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3-4 hours. Place pie in refrigerator. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.
recipe slightly adapted from:http://sallysbakingaddiction.com/2014/10/26/the-great-pumpkin-pie-recipe/