Prep 15 mins
Cook 1 hr
This is a great recipe from "It's Just Food" There are few foods in the world more closely associated with holiday celebrations than pumpkin pie. During the winter you can find them in every grocery store and supermarket, but if youï¿½re having people over, wouldnï¿½t you prefer to have your house smelling heavenly? And if youï¿½re going somewhere, wouldnï¿½t you rather bring a pie you baked yourself? Luckily, pumpkin pie is one of the fastest and easiest kinds to make from scratch. So If youï¿½re really ambitious, you could cut your trimmed scraps of pastry into tiny leaves, with ï¿½veinsï¿½ made gently with the tip of a sharp knife, bake them separately on a cookie sheet and then lay them on top of the baked pie. Some people are under the misconception that fresh pumpkin is better than canned for making pie ï¿½ it isnï¿½t. Using canned pumpkin purée is infinitely easier, and it contains 20 times the beta carotene of fresh pumpkin! For a maple-pumpkin pie, replace the sugar with ¾ cup pure maple syrup, which is sweeter than sugar so you donï¿½t need to use quite as much.
- 1 pie crust
- 14 ounces pumpkin puree
- 3⁄4 cup half-and-half (or 2% evaporated milk)
- 1⁄2 cup sugar
- 1⁄2 cup packed brown sugar
- 3 large eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground ginger (optional)
- 1 pinch nutmeg (optional)
- Mix together the pumpkin, cream, sugar, eggs, molasses, vanilla extract and spices. Pour into the prepared pie crust and bake for 1 hour at 350 degrees.
This is the best pumpkin pie I have ever ate!!!!! This is the only recipe I use now. We grow pumpkins and freeze the puree from them and it is so good with this recipe. Thank u!!!!!!!
Overall, it's pretty good. Where I live pumpkin comes in a 15 ounce can, not 14, but that little difference doesn't matter. I used fat free evaporated milk and maple syrup instead of sugar. I omitted the ginger as ginger ruins the taste of pumpkin, in my opinion. I wasn't sure about using allspice in pumpkin pie (I usually only use cinnamon and vanilla) but it is good, it adds a little more complexity to the flavor. One of the keys to good pumpkin pie is vanilla, which you don't see in most recipes, so be sure to include it.
I'll use this recipe again.
Wow! This pumpkin pie is so good! A much richer taste than the recipe from the can. I used 2 eggs and 1 egg white. I will be making this at Christmas time! Thanks!