We just posted the Convenient Pumpkin Pie the other day, then we made the Basic Flaky Pastry Pie and learned how to make Pumpkin Puree from a whole pumpkin, this post will be another version of Pumpkin Pie. I wanted a different option from using canned sweetened condensed milk, so this one will have heavy cream, then sweetened with brown sugar and granulated sugar.
There’s something about making this pumpkin pie from start to finish (with the exception of growing the pumpkin) that makes it so good! This pie is bursting with flavour, it’s rich, smooth, thick, and tastes incredible especially with the homemade pie crust and homemade pureed pumpkin. If you have time to make this one, do it! This Pumpkin Pie is a Thanksgiving classic, and it is just as essential to a Thanksgiving Dinner as the turkey!
Thanksgiving Related Posts:
Fresh Pumpkin Pie
Makes 1 Pie
2 cups Pumpkin Puree 1 1/2 cup heavy cream 1/2 cup brown sugar 1/3 cup granulated sugar 2 large eggs, room temperature 2 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves ½ teaspoon salt
Preheat the oven to 425 degrees F.
Use a fork and lightly prick the bottom and sides of the pie crust
Then brush the edges with egg wash (put colour and shine on pastry crust)
Bake in the preheated oven for about 8 minutes.
Remove and cool while you prepare the pumpkin pie filling.
Adjust the temperature of the oven to 375 degrees F.
Combine the Pumpkin Puree, heavy cream, brown sugar, granulated sugar, eggs, spices and salt in a bowl until smooth.
Pour the filling into the pre-baked pie crust.
Put the pie into the oven and bake for 45 to 55 minutes or until the centre is slightly wobbly.
Cool. Garnish as desired. Leftovers are best stored covered in refrigerator.
Notes: Garnish suggestions – dust with powdered sugar, sugared cranberries, toasted marshmallows, baked pastry leaves, toasted pecans, whipped cream and a dusting of cinnamon