Favorite Pumpkin Pie Recipe
Let it be known – I don’t like Pumpkin Pie. I will be the first to pick up apple instead. With one exception. I discovered this recipe in a cook book years ago and I will never look at pumpkin pie the same again! Granted, I still won’t eat any other pumpkin pie than this one. …but with this pumpkin pie, I lick my plate CLEAN! Yummy!
- 2 lbs fresh pumpkin flesh (peeled/skinned)
- 2 large eggs
- 6 tbsp light brown sugar
- 4 tbsp light corn syrup
- 1 cup heavy cream
- 1 tbsp pumpkin pie spice
- ½ tsp salt
- 1 pre-made pie crust (or use your favorite pie crust recipe)
Pre-heat oven to 400°F.
Cut pumpkin flesh into cubes and place in a heavy pan.
Cover with water and bring to a boil. Simmer for 15-20 minutes until tender.
Mash the pumpkin until smooth, then put in a strainer and set over a bowl to drain
Roll out the pie crust and lay into a 9 in. pie pan. Prick the base all over with a fork
Line with foil and backing beans and chill for 15 minutes.
Bake pie crust for 10 minutes.
Remove foil & beans. Bake another 5 minutes and remove from oven.
Lower oven temp to 375°F.
Pour pumpkin pulp into a mixing bowl.
Beat in eggs, sugar, corn syrup, heavy cream, pumpkin pie spice and salt until smooth.
Pour filling into pre-baked crust
Place in oven and bake 40 minutes (or until the filling has “set” and doesn’t jiggle around).
Let cool and serve with vanilla bean ice cream, whipped cream and/or other favorite pumpkin pie accompaniments.
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