Sweet notes of nutmeg exude from this creamy and delicious pumpkin pie. There is no better way to complete your holiday meal experience, than treating yourself and your loved ones, to a classic such as this. When you break this out and put it on the dessert table, you will immediately add authenticity to your celebratory feast. Homemade Pumpkin pie, made from fresh puree, will satisfy your dessert driven appetite and is its own reward when taking the first bite. I highly recommend giving this easy to prepare traditional delight a try during the Holiday season.
End your Holiday meal in traditional style by following the instructions below after watching the short video and bring this classic to a table near you. This pie is as easy on the budget as it is to make, simply put the ingredients in the oven and give it a bake. Share quality traditional food with those you hold near and may your holidays be ever so foodilicious this time of year.
Ingredients
In a large bowl: combine pumpkin puree, brown sugar, salt, cinnamon, nutmeg, clove, heavy cream and 1 egg; whisk until smooth.
Add the other eggs one at a time while continuing to whisk.
Pumpkin pie mixture.
In a 9.5″ pie pan: roll out the crust, place it in the pan and press the edges with your fingers together.
Pour the pumpkin mixture into the pie shell. Bake the pie for 15 minutes, then reduce to 350°F (176°C) and bake another 45 minutes or until the mixture has set in the center.
Serve room temperature.
Easy Pumpkin Pie
Equipment
- 9.5" Pie Pan (Preferably glass)
Ingredients
- 1 pie crust
- 2 cups homemade pumpkin puree or 15 oz can
- 1 ¼ cup heavy cream
- ¾ cup light brown sugar
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- 3 eggs
Instructions
- Preheat the oven to 400°F (204°C).
- In a large bowl: combine pumpkin puree, brown sugar, salt, cinnamon, nutmeg, clove, heavy cream and 1 egg; whisk until smooth. Add the other eggs one at a time while continuing to whisk.
- In a 9.5" pie pan: roll out the crust, place it in the pan and press the edges with your fingers together (see video for reference).
- Pour the pumpkin mixture into the pie shell.
- Bake the pie for 15 minutes, then reduce to 350°F (176°C) and bake another 45 minutes or until the mixture has set in the center. If the crust begins to get too dark, cover with aluminum foil. Cool for 2 hours.
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