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Pumpkin Pie Recipe

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This recipe for Pumpkin Pie is from Our Farm, Our Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup brown sugar
1/2 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/ tsp ground cloves
3 large eggs, beaten
2 cups (or one 15-ounce can) pumpkin
1 1/4 cup heavy cream
Directions:
Directions:
In a large mixing bowl, whisk together the sugar, salt, and spices.
In a large measuring cup, beat together the eggs, pumpkin, and cream. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 375°F.
When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Thanksgiving favorite.

 

 

 

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