I like my pumpkin pie with cracks. Is this weird? I like to look at home, a little rustic, and I do not know ... intimate? I thought to cover with leaves crust pie or something, but decided to keep it real. I also want you to know its ok if your cracks- pie I really like it!
Anyway, this is the final new recipe, I help you with your Thanksgiving inspiration. I know it's a classic, and maybe you're in the camp that uses just the recipe box Libby, but maybe I can convince you to give this great recipe a try. Nothing too crazy different, but an additional step, a little extra spice, and use brown sugar really make a perfect pie.
My taste -testers agreed that it had a silky texture and a super-flavor- truly wonderful and spicy caramelized bits. I can not have a pie shop without the right pumpkin? I mean, I'm assuming that come fall, I will sell quite a number of these puppies do not you think? So it is good that I have to go to my recipe down ...
The one thing that always makes me pumpkin pie is a little better-baking the crust. I do not do this TIME- mostly as an experiment, but I usually do and it makes a huge difference. I still love pumpkin pie with a softer crust, but for me, I prefer with a little crunch to the crust. I'll leave instructions for the option below!
Check back later this week for a fun post summary and GIVEAWAY! :)
- ½ lot Pie Criust (1 layer)
- 1¾ pumpkin puree cups
- ¾ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon of cinnamon powder
- 1 tablespoon pie coffee with pumpkin spice
- 2 beaten eggs
- 1 cup heavy whipping cream
- Preheat oven to 400 degrees F. Roll out your pastry and trim / crimp the pie plate, prick with a fork a few times.
- If you want to cook by your crust, line the crust with foil and fill with pie weights or beans. Bake for about 10 minutes, then remove the foil and bake for 5-10 minutes or until lightly browned. (You want it to be partially cooked.) Set aside while you prepare the filling.
- In a saucepan, combine the pumpkin over medium-high heat for 15 minutes or until it begins to darken and caramelize.
- Add sugar, salt, cinnamon and pumpkin pie spice. Mix for about 2 minutes.
- Remove from heat. Add the cream and finally the eggs. Blend until smooth and pour into the prepared crust.
- Bake for 25 to 30 minutes or until crust is golden and filling is set. Cool completely on wire rack.