I know we’re a few weeks past Thanksgiving at this point (this have been BUSY over here), but I tried a new pumpkin pie recipe and it was fantastic.
Pumpkin pie is, by far, my favorite dessert this time of year. I swear I could eat an entire pie in one sitting. Especially this recipe, with a strong flavoring of delicious spices.
There really is an art to making a delicious, custardy, pumpkin pie. Namely, making sure everything is well mixed and making sure not to over-bake it (devastating because it results in a slightly curdled product).
Check out my recipe below!
My Favorite Pumpkin Pie
This recipe makes filling for 1 and a half standard pies. I ended up making one full pie and poured the rest into a oven-safe dish to enjoy on its own.
Please note, the fresh ground ginger and nutmeg really make a difference in this recipe. If you have access to them, I highly recommend it.
Ingredients
- 3/4 cup sugar
- 1 tbsp molasses
- 1 tbsp cinnamon
- 1/2 tbsp fresh ground ginger
- 1 tsp fresh ground nutmeg
- 1 tsp ground cloves
- a pinch of salt
- 4 eggs
- 1 can pumpkin puree (or 15 oz of fresh pumpkin)
- 1/2 cup heavy whipping cream
- 1/2 cup water
Process
- bake or buy a pie crust and preheat your oven to 375 degrees
- in a medium sized bowl, mix sugar and the spices together.
- Add eggs to the mixture and mix well to combine.
- Next, add the pumpkin, milk, and water. Mix until smooth.
- pour the pie filling into the crust (I prefer unbaked)
- place in the oven and bake for about 45 minutes to an hour, until the filling jiggles just slightly in the middle.
- allow to cool and enjoy!
I hope you enjoy this recipe and let us know if you give it a try! While you’re here, check out the other recipes we have posted – Hailey
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