"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Pie To Die For Recipe

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This recipe for Pumpkin Pie To Die For, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Hoppe
Added: Wednesday, November 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cups pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1/8 cup maple syrup
1/2 cup sour cream
1/2 cup half-and-half or heavy cream
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
Whipped cream topping (optional)

Directions:
Directions:
1. Preheat oven to 425. Dump all the ingredients (except the whipped cream) into a blender and pulse until thoroughly combined.
2. Pour the mixture into an unbaked pie shell.
3. Bake for 15 minutes at 425, then reduce heat to 350 and bake for 45 minutes, or until set. Allow to cool for 1 hour before serving.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is the quintessential Thanksgiving dessert. Its so easy--all the mixing happens in a blender, and the results are rich, sweet, and totally luscious.

 

 

 

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