Pumpkin Pie

Pumpkin pie is not a difficult recipe, it belongs in the custard family - so usually there is a milk or cream, eggs, pumpkin puree and spices. Many recipes call for condensed milk, which I like, but I prefer a heavy cream custard. If you want to, make a homemade all-butter crust, or just purchase a store bought crust. My recipe for an all-butter pie crust is here. This recipe is enough for an 8 to 10 inch pie pan.

Ingredients

pie crust, shaped in pan (not baked)

1 1/2 cups of pumpkin puree

1 cup of heavy whipping cream

2 eggs

2 egg yolks

1/2 cup white sugar

1/2 tsp of salt

less than 1/8 tsp of ground cloves

1/4 tsp of cinnamon

either fresh nutmeg or 1/8 tsp of ground nutmeg

Pre heat oven to 400F, have pie shell already prepped on a full sheet pan (to catch any of the filling if it runs over). Whisk all of the above ingredients well in a large bowl. Pour into pie shell. Bake in the oven for 20 minutes at 400F, then turn down oven to 360F and bake for another 25 minutes. The middle will not be set when you take the pie out of the oven. Don’t worry, it will set very quickly. Do not over bake otherwise you will have cracks in your pie. Serve room temperature with freshly made whipped cream, recipe here or ice cream. Enjoy!