Pumpkin Pie Recipe

 

×         1 unbaked pie crust

×         15 oz pumpkin puree one can

×         ¾ cup brown sugar Light, packed

×         ½ tsp ground cinnamon

×         ¼ tsp ground ginger

×         ⅛ tsp cloves optional

×         ¼ tsp ground nutmeg

×         ½ tsp salt

×         3 eggs large, room temperature

×         1 cup heavy cream

×         ½ cup whole milk

Add the pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt to a pot then mix and place over medium-low heat. Stir frequently and cook until the mixture is hot and just starts to bubble when left alone for a moment. Remove from heat.

Combine the milk and cream in a bowl or measuring cup them microwave for about 90 seconds to warm. Add the eggs to a bowl and whisk together.

Drizzle the warm milk mixture into the eggs while whisking, then add the egg mixture to the pumpkin filling and whisk together until smooth and fully incorporated.

Pour the filling into the unbaked pie shell. Loosely wrap the edge of the pie with foil and bake for 45 to 55 minutes, or until the filling is just set in the middle and knife inserted in the center comes out clean. You can remove the foil after about 30 minutes if the crust needs to take on some more color.

Set aside to cool completely.

Recipe found HERE at preppykitchen.com