It’s the time of year when the leaves are falling and pumpkins are donning the front porches (and the ovens) of many all over the world. It is a wonderful time for baking, especially when using the traditional pumpkin recipes that we’ve all come to know and love. Why venture out if you’re in charge of dessert at this years family gathering? Bake the age-old classic, traditional pumpkin pie to please everyone in the family!
2 cups of pumpkin puree (canned)
1 ½ cups heavy cream
¾ cup dark brown sugar
1/3 cup white sugar
1 teaspoon salt
2 eggs plus 1 extra egg yolk
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamon
1 store-bought pie crust, prepared per instructions — or make your own crust!
Begin by preheating your oven to 425 degrees. In a large mixing bowl, beat your eggs slowly before mixing in your brown sugar, white sugar, salt, cinnamon, ginger, nutmeg, cloves and cardamon. Once thoroughly mixed in, add in your cups of pumpkin puree and then add in your heavy cream. Beat everything together until all is well mixed and without clumps, roughly 5 minutes.
Prepare your pie shell by rubbing softened butter on the inside of it. Pour the pumpkin pie filling into the pie shell and then bake it at 425 for about 10-15 minutes. At about 15 minutes, lower the oven temperature to 350 degrees, and remove the pie from the oven. Carefully wrap foil over the crust of the pie (to prevent it from cooking or browning too much), and place it back in the oven to continue baking for 45 more minutes. Your pie is done when a knife or toothpick inserted in the center comes out clean.
Allow the pie to cool on a rack for 1-2 hours before serving. Enjoy with some whipped cream and a tall glass of milk!
Do you have a great recipe for classic pumpkin pie?