Thursday, November 25, 2010
Happy Thanksgiving to ALL! (Spiced Pumpkin Pie)
Your holiday season just got a little bit tastier!
This recipe is SO good that it hurts a little bit to share it!!!
It's the spiced pumpkin pie recipe that I make year in and year out. It's so good in fact, that I don't simply reserve it for Thanksgiving Day, I make a whole bunch of extra pumpkin puree and then I make the pies all winter long and even into spring!
It comes out almost a little bit custard-like. It's not a firm pie.
To make the pie- Partially Bake off a pie crust according to recipe instructions. Cool almost completely.
1/2 c brown sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 tsp cloves
1/4 tsp freshly grated nutmeg
1 can or 250grams of fresh pumpkin pie puree.
1 1/2 c (12 oz) heavy whipping cream
Whisk brown sugar and eggs until well blended. Add cinnamon, ginger, salt, cloves, nutmeg. Add pumpkin puree and cream. Whisk until smooth. Pour into par-cooked pie shell, keeping in mind that it will rise about 1/3". Don't overfill.
Bake at 350degrees until the filling is slightly risen and firm in the middle. 35-45 minutes. Transfer to a rack to cool. Serve room temp or slightly warmed. Top with fresh made whipped cream! (whip heavy whipping cream, a little bit of vanilla bean, vanilla bean paste or vanilla extract and some powdered sugar.)
Oh- and it helps to have sweet little kitchen helpers!