Food

My Favorite Pumpkin Pie

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I love pumpkin pie. I grew up with my mom making pumpkin pie using sweetened condensed milk, which is very good. Many years ago I was given this amazing pumpkin pie recipe using whipping cream, and I’ve never looked back. You’d think all pumpkin pies are the same. They are not.

Many store bought pumpkin pies are bland, and just not that great. I always prefer homemade over anything store bought. My only exception to this is the infamous Costco pumpkin pie. Those are delicious. The reason I love this pumpkin pie recipe is it makes a light, fluffy, and perfectly spiced custard pie, with just the right amount of sweet. Pumpkin pie can be a bit gelatinous, and this amazing recipe is light, creamy, and fabulous. 

Happy Thanksgiving!

I will praise God’s name in song and exalt Him with thanksgiving. Psalm 69:30

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Pumpkin Pie

Yield: 1 pie

Ingredients

¼ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

1 teaspoon cinnamon

pinch of salt

1 cup granulated sugar

2 eggs

1 (15oz) can of pumpkin

1 cup whipping cream

1 unbaked pie shell

Instructions

  1. Preheat oven to 425°
  2. In a large mixing bowl combine all dry ingredients. Beat in the eggs until the mixture is fluffy. Stir in the pumpkin, then stir in the whipping cream. 
  3. Pour pumpkin pie mixture into a prepared pastry filled pie pan. 
  4. Bake at 425° for 20 minutes. Reduce heat to 375° and bake an additional 30 minutes, or until a toothpick comes out clean. 
  5. Cool completely and enjoy!

Notes:

  • The pie will rise in the oven and get fluffy while cooking. Once it cools it will shrink down a little bit. 
  • If the crust is getting too dark while cooking, cut a 4 inch circle in the center of a square piece of aluminum foil. Loosely place on the pie while it finishes cooking. 

10 thoughts on “My Favorite Pumpkin Pie”

  1. Hi Meghan, Nice to connect. Your pumpkin pie recipe is identical to my mother’s, except she used the unsweetened condensed milk. I love pumpkin pie, but my husband does not. His favorite is pecan pie. So we have both on the holidays. Everything works out great. Have a wonderful Thanksgiving Day!

    Liked by 1 person

    1. Hi Mary! It’s so nice to hear from you. I’m sure your mom’s pie is delicious. My mom too, used sweetened condensed milk. I much more prefer the whipping cream. My husband doesn’t like pumpkin either. So I usually make something with chocolate. Have a wonderful thanksgiving too!!

      Liked by 1 person

  2. As you might know pumpkin pie is not a thing in Australia. I had it quite a few years back when friends from your end of the world were living here for a while and celebrated thanksgiving. I enjoyed it, although did not enjoy the marshmallow topping on the sweet potato casserole.
    This looks good Meghan. I am saving this one.

    Liked by 1 person

    1. America is obsessed with all things pumpkin, especially this time of year. I’m not a huge fan of the marshmallows in sweet potatoes either. I make a sweet potato soufflé instead that has a brown sugar and pecan topping.
      It’s fun to learn about other traditions around the world. Thanks Manu!

      Liked by 1 person

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