This is a traditional recipe for pumpkin pie, which begins with solid pack canned pumpkin. Serve it with whipped cream flavored with a bit of cinnamon.
Prep Time: 25 minutes
Cook Time: 55 minutes
Cooling time: 3 hours
Total Time: 4 hours, 20 minutes
Yield: Serves 8
Ingredients:
- 9" pie crust
- 15 oz. can solid pack pure pumpkin
- 3 large eggs
- 1/2 cup heavy whipping cream
- 1/2 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/8 tsp. cloves
- 1/4 tsp. salt
Preparation:
Preheat oven to 375 degrees F. Place the pumpkin, eggs, cream, brown sugar, and spices in the bowl of a food processor and process until smooth, or combine and beat well with mixer in a large mixing bowl. Pour the mixture into prepared pie shell and place on baking pan to catch any spills.
Bake the pie at 375 degrees for 50 to 60 minutes or until the custard is set and the pie crust has browned, although the center will still look wet. A knife inserted about 1" from side of pan will come out almost clean.
Place the baked pie on a rack to cool. Then cover and store in refrigerator until serving time. Store any leftovers in the refrigerator. Serve with vanilla ice cream or whipped cream made by whipping 1 cup heavy whipping cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla.
