Wow everyone at your next holiday meal with this award winning pumpkin pie recipe! I know there are tons of recipes out there, but this one just won second place in my church’s pumpkin pie contest!
When I started looking for a pumpkin pie recipe, I saw that they were very similar. I didn’t want to enter just a run of the mill, recipe on the can type of pie. I also didn’t have experience making pumpkin pie so I wanted something manageable. We ate a lot of pumpkin pie leading up to that contest!
This award winning pumpkin pie recipe requires a little effort, but it is worth it! I looked at so many recipes and techniques, then played around with a few different ones to come up with this recipe. The blend of spices I used were a perfect balance.
Since I didn’t have a bunch of experience making pumpkin pies I was a little nervous to enter the contest, but I’m so glad I did! I was happily surprised when I was called for second place! I knew I also had to share the recipe so you could make it too!
This recipe does require a few extra steps, but it still is quick and easy to make. Trust the process, and you will have a pie that is a crowd pleaser for sure! Give it a try and leave a comment below letting me know what you thought of it!
I am including some links here where you can purchase some of the items needed for this recipe from my Amazon store. If you need some of these things or maybe just want to upgrade what you already have, take a look!
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Line your deep dish pie crust with your 9 inch pie crust.
Preheat oven to 400.
In your small pot, combine pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt.
Heat over med-low heat, stirring often until bubbly.
Remove from heat.
In your microwave safe dish, warm heavy cream about 60 to 90 seconds, until warm and slightly steamy.
In your smaller mixing bowl, whisk eggs.
Slowly whisk warmed cream into the whisked eggs.
Pour pumpkin mixture into larger medium mixing bowl, and whisk egg mixture slowly into pumpkin mixture.
Pour into your prepared pie pan.
Bake for 15 minutes.
Then reduce oven temperature to 350 and continue baking 40 minutes. When done, filling should be puffed up and slightly jiggly in the middle when shaken.
Remove from oven and allow to cool completely on wire rack.
Notes
If making pie ahead of time (up to 2 days) once completely cooled, cover with plastic wrap and refrigerate until ready to serve.
