Tuesday, December 26, 2006

The Best Pumpkin Pie

We found a recipe for pumpkin pie that is ...... really good.

classic pumpkin pie
1 1/4 cups firmly packed dark brown sugar
1 Tbs cornstarch
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg (can use fresh)
1/8 tsp ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream (can use evaporated milk)
1/3 cup milk
un-baked deep-dish crust

Pre-heat oven to 375.

In bowl, whisk together brown sugar, cornstarch, salt, cinnamon,ginger, nutmeg and cloves.
Add pumpkin, eggs, cream and milk; whisk to combine.

Pour filling into the piecrust; bake until the center is set, 60-65 minutes, covering edges of crust if it browns too quickly. Transfer pie to a wire rack; let cool completely, at least 2 hours, before serving.
Serves 10.

from Williams-Sonoma

1 comment:

Jane said...

Oooooh Lizzie, your pies are the best! Thank you for making such delicious pumpkin pies. This really is the best recipe we have ever had, even better because they are made with your loving hands.
We love you Liz!
~Mom and Dad

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