Our Favorite Pumpkin Pie Recipe
Just in time for Thanksgiving...
Our Favorite Pumpkin Pie Recipe
We've seen a lot of variations, but this classic version of pumpkin pie goes great with all the trimmings. This recipe makes two 9-inch deep dish pies. They're so delicious, you won't have to worry about what to do with the second pie. However, it freezes well if you decide to save one for later.
Ingredients
* 1 (29 ounce) can pumpkin
* 1 cup white sugar
* 1 cup light brown sugar
* 1 teaspoon salt
* 3 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1 tablespoon vanilla extract
* 4 eggs
* 2 (12 ounce) cans evaporated whole milk
* for garnish, crystallized ginger nibs
* for garnish, whipped cream
* 2 9-inch deep-dish pie shells (homemade or frozen)
Preheat oven to 425 degrees. Combine the white and brown sugar, salt, cinnamon, ground ginger, nutmeg, allspice and cloves in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, alternating with the sugar and spice mixture. Gradually add the evaporated milk and vanilla extract.
Pour into the prepared pie shells. Do not overfill the pies (there may be some filling left over--that can be used for mini tarts if you have extra pie crust). Bake at 425 degrees for 15 minutes, then turn the oven down to 350 and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. Sprinkle with ginger nibs and cool on wire racks.
Serve with whipped cream.
Helpful Hints:
Using frozen pre-made pie shells (from the frozen food section of your local grocery store) makes this delicious pie a breeze to put together.
If the edges of your crust get too brown, cover them with aluminum foil for the remainder of time in the oven.
Our Favorite Pumpkin Pie Recipe
We've seen a lot of variations, but this classic version of pumpkin pie goes great with all the trimmings. This recipe makes two 9-inch deep dish pies. They're so delicious, you won't have to worry about what to do with the second pie. However, it freezes well if you decide to save one for later.
Ingredients
* 1 (29 ounce) can pumpkin
* 1 cup white sugar
* 1 cup light brown sugar
* 1 teaspoon salt
* 3 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1 tablespoon vanilla extract
* 4 eggs
* 2 (12 ounce) cans evaporated whole milk
* for garnish, crystallized ginger nibs
* for garnish, whipped cream
* 2 9-inch deep-dish pie shells (homemade or frozen)
Preheat oven to 425 degrees. Combine the white and brown sugar, salt, cinnamon, ground ginger, nutmeg, allspice and cloves in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, alternating with the sugar and spice mixture. Gradually add the evaporated milk and vanilla extract.
Pour into the prepared pie shells. Do not overfill the pies (there may be some filling left over--that can be used for mini tarts if you have extra pie crust). Bake at 425 degrees for 15 minutes, then turn the oven down to 350 and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. Sprinkle with ginger nibs and cool on wire racks.
Serve with whipped cream.
Helpful Hints:
Using frozen pre-made pie shells (from the frozen food section of your local grocery store) makes this delicious pie a breeze to put together.
If the edges of your crust get too brown, cover them with aluminum foil for the remainder of time in the oven.
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