I’m certain I’ve posted this recipe before but it really is the best I’ve ever had (and the best my cousins have ever had and my brother and my sister-in-law and my father and… you get the idea.) Everyone raves about this pie and even though it’s an incredibly simple recipe that I adapted several years ago from Better Homes & Garden, I swear by it!
World Famous Pumpkin Pie
1 pie crust
1 1/4 cups canned pumpkin
2/3 cup packed dark brown sugar
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground cloves
2 eggs, lightly beaten
2/3 cup milk
1/2 cup whipping cream
1/2 teaspoon vanilla
Notes: First thing you need to know is that I never make pie crust from scratch. Although I will happily whip up homemade whipped cream, homemade popcorn, even homemade marshmallows, I never make pie crust. I firmly believe that nobody does it better than Pillsbury. The second thing you should know is that the measurements on the spices are very approximate. It’s sort of a gut instinct thing; make the recipe a few times and decide how you like it best. The important thing is that there is more ginger than anything else.
1. Preheat oven to 450 degrees F. Transfer pie crust to a glass pie plate without stretching it. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Line pastry with foil pie pan; fill with rice. Place on a foil-lined baking sheet. Bake 10 minutes. Carefully remove foil pie pan. Cool on wire rack. (This is based on the Pillsbury instructions; bake according to the package you use.)
2. In a saucepan combine pumpkin, brown sugar, ginger, cinnamon, salt, and cloves; cook and stir over medium heat for 4 to 5 minutes to integrate flavors. Remove from heat.
3. Beat in eggs; add milk, cream, and vanilla. Pour mixture into prepared pie crust. Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on wire rack 1 hour. Refrigerate to store.
Homemade Whipped Cream
1 cup whipping cream
1 tablespoon white sugar
1 teaspoon vanilla
1. Whip the cream on high on an electric mixer. Slowly pour in vanilla and sugar.
2. Whip ingredients together until cream is thick and fluffy. Store in tightly sealed mason jars in the refrigerator.