Award Winning Pumpkin Pie
Equipment
- 1 deep dish pie pan
- 1 small pot
- 1 small microwave safe bowl
- 2 Medium Mixing Bowls
- 1 Measuring Spoons
- 1 Measuring Cups
- 1 wire rack
Ingredients
- 1 9 inch pie crust
- 3/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 pinch salt
- 1 15 oz can 100% pure pumpkin puree
- 3 large eggs room temperature
- 1 1/2 cups heavy whipping cream
Instructions
- 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.
- This pie is great topped with whipped cream! Click here for my homemade whipped cream recipe! https://cactusflowerkitchen.com/fresh-whipped-cream/
- See article above for some links to products I love from Amazon that will be useful in making this pie!