Perfect Pumpkin Pie Recipe
Image courtesy of http://thegrassskirtblog.com/
Prep Time: 15 minutes
Cook Time: 55 minutes
Serves: 8
This classic pumpkin pie recipe is perfect for thanksgiving or any special occasion. This party-pleaser is super easy to make and is sure to impress your guests!
Ingredients
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1 can (15 oz.) organic pumpkin puree
- 1 can (12 fl. oz. half & half)
- 1 unbaked 9-inch (4-cup volume) pie shell
Whipped cream Ingredients (optional)
- 1 cup heavy cream
- 1/2 cup maple syrup
- 2 tablespoons confectioner’s sugar
Directions
- Mix sugar, cinnamon, salt, ginger, cloves and pumpkin pie spice in a small bowl. Beat eggs in large bowl. Stir in pumpkin puree and sugar-spice mixture. Gradually stir in half & half.
- Unroll unbaked pie shell into glass pie dish, pour mixture into shell.
- Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
- Beat heavy cream, maple syrup, and confectioner’s sugar at high-speed until soft peaks form.
- Top cooled pie with whipped cream; serve immediately or refrigerate.
Perfect Pumpkin Pie Recipe
Author: Meredith Klein
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8
This classic pumpkin pie recipe is perfect for thanksgiving or any special occasion. This party-pleaser is super easy to make and is sure to impress your guests!
Ingredients
- ¾ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- 1 can (15 oz.) organic pumpkin puree
- 1 can (12 fl. oz. half & half}
- 1 unbaked 9-inch (4-cup volume) pie shell
- 1 cup heavy cream
- ½ cup maple syrup
- 2 tablespoons confectioner's sugar
Instructions
- Mix sugar, cinnamon, salt, ginger, cloves and pumpkin pie spice in a small bowl. Beat eggs in large bowl. Stir in pumpkin puree and sugar-spice mixture. Gradually stir in half & half.
- Unroll unbaked pie shell into glass pie dish, pour mixture into shell.
- Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.
- Beat heavy cream, maple syrup, and confectioner's sugar at high-speed until soft peaks form.
- Top cooled pie with whipped cream; serve immediately or refrigerate.
