Pumpkin Pie

I absolutely adore pumpkin pie.  I remember my Aunt Debbie making it during Thanksgiving as a kid and I would devour every crumb and morsel on my plate.  The best thing about pumpkin pie when you’re a child is that it’s just so…weird.  You can’t understand how it gets to be that perfect orange pasty blob inside of a pie crust whereas most other pies are filled with fruit, nuts, and sweet fillings.  Pumpkin pie is just and orange blob.  But I didn’t care, it was delicious.

This clearly delicious pumpkin pie recipe comes from one of my favorite food and cooking websites, Simply Recipes.  Although this recipe isn’t the one from my childhood, it does combine a wonderful array of fall spices with the flaky crust and pumpkiny filling that I remember.  Plus, it’s easy.  Make the crust ahead of time and the assembly takes less than ten minutes.

Pumpkin Pie

This recipe comes from Elise Bauer’s friend Suzanne over at Simply Recipes (the original can be found here).

Ingredients:

* 2 cups Pumpkin Puree

* 1 1/2 cup heavy cream

* 1/2 cup dark brown sugar, packed

* 1/3 cup white sugar

* 1/2 teaspoon salt

* 2 eggs, plus a third egg yolk

* 2 teaspoons cinnamon

* 1 teaspoon ginger

* 1/4 teaspoon cardamom

* 1/4 teaspoon nutmeg

* 1/4 teaspoon cloves

* 1/4 teaspoon lemon zest (can substitute lemon juice)

* 1 serving butter crust

1.) Preheat oven to 425F.  On a clean, well-floured surface, roll out dough for all-butter-pie-crust recipe.  Add to pie pan.

2.) In a large mixing bowl add puree, spices–ginger, cinnamon, cloves, cardamom, nutmeg, and lemon zest–and mix to combine.  Add beaten eggs and yolk, cream, salt, and sugars.  Mix until all ingredients are fully integrated.  Pour batter into pie crust.

3.) Cook for 15 minutes at 425F.  Reduce heat to 350F and cook until a knife comes out clean (about 45 minutes, but make sure to check pie at 35 minutes).

4.) Allow pie to sit until fully cooled and serve with ice cream, or whipped cream.

Enjoy! Makes 8-10 servings.

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