Wednesday, November 05, 2014

BEST Pumpkin Pie {Recipe}

Ok, maybe I'm a little too excited about how this recipe turned out, but my whole family loved it and I was so pleased with the combination of flavours. This is a nicely savoury pie that is simply delicious with a big spoonful of sweet whipped cream on top. I made this for Boo, because he's a huge fan of pumpkin pie, and I thought it was about time I made one from scratch.

When I say "from scratch," I do not include pastry. I have made pie pastry, and I do a pretty good job of it, but it's work I don't enjoy. When there are such great frozen pie shells out there, I don't see why I shouldn't use them. For the record, I use Tenderflake.

I do not, however, use canned pumpkin. For any pumpkin recipes I either steam or roast pie pumpkins for the puree. I think it's worth the extra step there.  Roasting, I think, gives the best flavour for pie. I steam for my cookies. One average sized pie pumpkin will give you enough puree for this recipe. Rinse the pumpkin outside, cut in half, and roast face down on a cookie sheet at 350 for approximately 30 minutes. Cool and scoop out the insides, then mash, and you're ready to bake!

Best Pumpkin Pie

slice of pumpkin pie with whipped creamIngredients

2 cups pumpkin puree
1 cup whipping cream
1 cup brown sugar
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1 tsp vanilla
Single pie shell


Preheat oven to 425. Combine all ingredients in a large bowl and whisk to combine. Pour into pie shell. Bake in middle of oven for 15 minutes at 425, then reduce heat to 350 and bake an additional 30 minutes or until set.  Cool and serve with a big dollop of fresh whipped cream.


1 comment:

  1. It sure looks like the BEST PUMPKIN PIE going to try this soon


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