Monday, May 17, 2010

Pumpkin Pie

Pumpkin Pie

This recipe makes a treat that is everything a good pumpkin pie should be: smooth and creamy, with the perfect balance between the warmth of the spices and the sweetness of the pumpkin. It's a hardy and satisfying pie that's not too light or too heavy.

This recipe is adapted from the pumpkin pie recipe at Joy of Baking:

Pumpkin Pie

3 eggs
2 c pumpkin puree
1/2 c heavy whipping cream
1/2 c brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp salt
1 unbaked pie crust

1. Move a rack to the bottom third of your oven and preheat the oven to 375°.

2. In a large bowl, lightly beat the eggs. Add the pumpkin, cream, brown sugar, cinnamon, ginger, cloves, and salt and mix until well combined.

3. Pour the filling into an unbaked pie crust and then place the pie pan on a baking sheet. Bake for 50 minutes or until the filling is set. Allow the pie to cool completly.

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