As promised, the recipe for Classic Pumpkin Pie to go with the Pumpkin Purée recipe that I have you yesterday.
From the Williams-Sonoma Kitchen
1 1/4 cups firmly packed dark brown sugar
1 tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin purée
1 cup heavy cream
1/3 cup milk
Prebaked and cooled deep-dish pie crust
Preheat oven to 375 degrees F.
In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine.
Pour the filling into the prebaked pie crust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if it browns too quickly.
Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.
I would just like to say I am not the best at making pie crusts look pretty but this pie is absolutely delicious, very creamy and smooth. It didn’t have that overly sweet taste that most of those store bought pies have. It was totally worth it to make from scratch.
Have a blessed day!