This pumpkin pie is sure to be the slice of the season! With its creamy filling and flaky crust, this pie is a perfect choice for Thanksgiving gatherings and autumn celebrations.
Ingredients:
- I pie crust(you can find my pie crust recipe HERE)
- 2 cups pumpkin puree (roast a pumpkin and puree the flesh or use1 1 can pumpkin puree)
- 2 cups half and half
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1/8 teaspoon salt
Instructions:
- Preheat your oven to 425°
- In a large saucepan, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, spices, vanilla extract, and salt until smooth and well combined. Heat over low heat until hot but do not boil
- Roll out dough on a floured surface to fit a 9-inch pie pan. Place the crust in the buttered pie plate and crimp the edges into a design. Butter a sheet of aluminum foil and place over the crust. Fill the aluminum foil with dried beans and prebake the crust for 10 minutes. Remove from oven and pour the pumpkin filling into the crust.
- Reduce the temperature to 325°F and continue baking for an additional 30 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Allow the pie to cool for at least 2 hours before slicing. Serve with whipped cream.
Aprile's Kitchen 