Awesomely Rich Pumpkin Pie Recipe
Who Doesn't Like Pumpkin Pie?
If you have only ever eaten store-bought pumpkin pies, then prepare for a taste adventure. There is simply nothing better than homemade pumpkin pie, and this is one of the best I've ever tasted! The pies you get from stores simply do not compare to this one, in my opinion.
This recipe makes one big pie or two small ones. The taste is very appealing. We make this every Thanksgiving and Christmas. It takes a little over an hour to make (including cooking time), but it's well worth it. Since all the ingredients are fresh, there's no need to worry about artificial preservatives or how long ago that pie in the box was made.
This recipe is rich and spicy. If you like pumpkin pie, you're going to love this. If you love pumpkin pie, then prepare to take that adoration to the next level!
And don't forget the whipped cream!
- 1 cup sugar (or substitute honey)
- 3 cups prepared pumpkin (basically sieved, cooked pumpkin)
- 4 large eggs
- 1 cup milk (can be whole, 2%, or concentrated)
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt (optional)
- Pie crust, store-bought
- In a bowl, blend prepared pumpkin, sugar, eggs and milk completely.
- Add in the spices one at a time, allowing time to blend.
- Continue mixing until all ingredients are well blended.
- Pour mixture into prepared pie pan (with crust) and bake at 400˚F for 15 minutes. Then lower the oven temperature to 350˚F and bake for 45 minutes, or until the pie has swollen up and is firm in the middle on top.
Did you know can make 'pumpkin' pie from any member of the squash family?
Notes and Substitutions
Many of the ingredients can be swapped out for other ingredients to satisfy taste. The milk I used was homogenized, but you could also use concentrated milk to make for a much thicker pie filling or 2% if you prefer less fat. Salt, of course, is optional. I never made the recipe without eggs, but I am sure a substitute can be found, and then, of course, the sugar can be swapped out for honey.
I make my own pie crust, but you can use store-bought crust if you wish to skip the crust-creation process. Making your own pie crust usually only takes about 10 minutes or so, and the added feeling of 'homemade' is worth the effort, so I usually make my own.
Start with the base and experiment. Before you know it, you will have your own recipe. Enjoy!
|Serving size: 155|
|Calories from Fat||135|
|% Daily Value *|
|Fat 15 g||23%|
|Saturated fat 5 g||25%|
|Unsaturated fat 10 g|
|Carbohydrates 41 g||14%|
|Protein 7 g||14%|
|Cholesterol 65 mg||22%|
|Sodium 349 mg||15%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2012 Robin Olsen