Well you can’t have Thanksgiving in the U.S. without a pumpkin pie, it just isn’t allowed!Â Now that we can roast the perfect turkey &Â reviewing the USDAs new temperature policy, we can climb on board for the best part of Thanksgiving dinner, dessert.
This Pumpkin Pie recipeÂ not onlyÂ makes an absolutely stunning pie, but a delicious oneÂ as well!Â Enjoy!
- 1 Unbaked pie crust
- 3 large eggs
- 2 cups pumpkin or squash puree
- 1-1/2 cups light cream or evaporated milk
- 1/2 cupÂ sugar
- 1/3 cup firmly packed brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves or allspice
- 1/2 tsp salt
Go ahead & preheat your oven to 425 F or 220 C.Â Make sure to have the center rack ready to go.
In a large bowl- whisk eggs thoroughly. Glaze the pie crust with a bit of the beaten egg yolk. Warm the pie crust in the oven until it is hot to the touch.
Meanwhile, mix the remaining ingredients in with the egg yolk until smooth.
Pour the pumpkin mixture into the hot pie crust and bake for 10 minutes. Then decrease the oven temperature to 350 FÂ or 175 C.Â and bake for another 35 minutes, until a knife inserted in the centre of the fillings comes out clean.
Let pie cool completely on a rack, then refrigerate for up to one day. It may be served cold, at room temperature, or slightly warmed. Accompany with whipped cream or brandy sauce.