With Thanksgiving coming right around the corner I wanted to share with you some holiday recipes. This is a classic pumpkin pie recipe made with more natural and real ingredients!
There is one dessert my husband loves and would pick every week and it is pumpkin pie. Unlike me, he likes to eat it year around. So, I have been working on making the perfect pumpkin pie for a while now. I can now say I nailed it! This pumpkin pie is sweet and packed with flavor. You will get a delicious pie without the soggy crust. There is nothing fancy about this recipe it is just your traditional pumpkin pie, but it tastes so good.
I believe if you try this version you will love the results.
Classic Pumpkin Pie
Note: You will need to blind bake your pie crust and use it warm for this recipe.
1 cup heavy cream
1 whole milk
3 eggs plus 2 egg yolks
1 teaspoon vanilla
1 can pumpkin puree
3/4 cup raw sugar
1/4 cup maple syrup
1/4 cup dark brown sugar or muscavado sugar
2 teaspoons grated fresh ginger
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of cloves
1 recipe of whole wheat all butter pie crust
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack and heat oven to 400.
2. Whisk cream, milk, eggs and egg yolks together in a bowl. Bring the pumpkin puree, sugar, maple syrup, dark brown sugar, ginger, salt, cinnamon, nutmeg to simmer in a large sauce pan and cook stirring constantly until thick and shiny about 15 minutes.
3. Remove saucepan from heat and whisk in cream mixture until fully incorporated. Pour into a warm partially baked pie crust. Tis is important make sure your blind bake crust is warm!
4. Place pie on baking sheet and bake for 10 minutes. Reduce oven to 350 and bake for 45 to 55 minutes more until the pie is set and golden on top. If pie crust is browning to quickly then cover the edges with aluminum foil.
5. Let cool on wire rack for a couple hours and then refrigerate for at least 4 hours but preferably overnight. Serve with whipped cream if desired.
Recipe Source: Highly adapted from Cook’s Illustrated