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Pumpkin Pie
Pumpkin Pie
"My daughter loves homemade pumpkin pie and it’s for her that I make it every Thanksgiving and Christmas. It’s become a family tradition ever since I first made this pumpkin pie recipe back in 2009. This pie and my French Silk Pie are always a part of our holiday celebrations. I think what caught my eye on this particular recipe is that it used heavy whipping cream in the filling. I knew the addition of the cream in this recipe would make it a bit less dense and more custard-like, making it more enjoyable for me."
Serves12
Preparation Time15 min
Cooking Time1 hr 5 min
Cooking MethodOven
Ingredients
- 2 cups pumpkin puree
- 3 cups light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 3 large eggs
- 3 cups heavy whipping cream
- 2 tablespoons pure maple syrup
Instructions
-
Preheat oven to 350 F.
-
Parbake your crust in a 9" deep dish pie plate. Let cool for ten minutes.
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