Sunday, November 11, 2007

Classic Pumpkin Pie

With Turkey Day just around the corner, I thought I'd share a couple of my favorite recipes!!!

Note: When making this pie, you'll want to use a deep dish crust -- and there's a strong chance you'll have pie filling left over to make a few mini pies for your kids!

Classic Pumpkin Pie

1 1/4 cups firmly packed dark brown sugar
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg (at my house, that's "freshly grated by McCormick's" nutmeg)
1/8 tsp. ground cloves
2 cups pumpkin
3 eggs
1 cup heavy cream
1/3 cup milk
Prebaked and cooled deep-dish piecrust.

Preheat oven to 375.

In bowl, whisk together brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add pumpkin, eggs, cream and milk; whisk to combine.

Pour filling into prebaked piecrust; bake until center is set, 60-65 minutes, covering edges of crust with foil after 30 minutes if it browns too quickly. Transfer pie to wire rack; let cool completely, at least two hours before serving.

Serves 10.

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