Homemade Pumpkin Pie
Author: Savory Sweet Life
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
- 1-15 ounce can pumpkin puree
- ¾ cup packed brown sugar
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 2 eggs
- 1 egg yolk
- ½ cup evaporated milk
- ½ cup heavy cream
- 1 -9 inch unbaked pie crust (I use a no-roll pie crust)
- Sweetened Whipped Cream:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- Set a rimmed baking sheet on the center rack in the oven.
- Preheat oven to 400 degrees F.
- In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- Add eggs, evaporated milk, and heavy cream.
- Mix everything until completely smooth (about 3 minutes in my KitchenAid mixer on medium speed).
- Pour pie filling into an unbaked deep dish pie shell.
- Bake the pie for 15 minutes then reduce the oven temperature to 350 degrees F.
- Bake for an additional 50-55 minutes until the center of the pie does not jiggle (loosely).
- In my opinion, it's best to allow the pie to cool on the counter and then chill it in the refrigerator before serving.
- Serve with a dollop of whipped cream.
- **The pie can be made up to 2 days ahead and stored in the refrigerator covered.
- Whipped Cream:
- Beat heavy cream until soft peaks form.
- Add powdered sugar and vanilla and continue to whip until medium peaks form.
- Serve immediately or store in the refrigerator.
Recipe by Savory Sweet Life at https://savorysweetlife.com/homemade-pumpkin-pie/
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