Pumpkin Pie

comments (5) May 26th, 2008

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Click To Enlarge Photo: Scott Phillips

Pie dough for a 9-inch pie plate
2 cups pumpkin purée
3 eggs, lightly beaten
1 cup heavy cream
2 tsp. vanilla
1/8 tsp. freshly grated ginger root
3/4 cup dark brown sugar
1 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. freshly ground nutmeg
1/2 tsp. salt

8 servings

Use your favorite pie crust with this classic American pie.

Preheat the oven to 425°F.

Line a pie plate with the dough, trim the excess crust, and flute the edges.

Mix together the pumpkin purée, eggs, cream, vanilla, and grated ginger. Add the sugar, cinnamon, cloves, nutmeg, and salt, and blend well.

Carefully pour the mixture into the pie pan. Bake the pie at 425°F for 10 minutes. Lower the heat to 350°F and bake for 30 to 35 minutes more, or until a knife inserted into the pie comes out clean.

Recipe by Janet M. Jemmott
October 2000
from issue #29

posted in: fall, pumpkin, dessert

Comments (5)

donaldtrex writes: Wonderful
Posted: 7:20 am on May 19th
ErikaPatton writes: lovely
Posted: 7:17 am on August 27th
DonnaLee7 writes: truly valuable
Posted: 6:51 am on August 17th
marktotti writes: lovely stuff
Posted: 7:15 am on July 31st
CarrieCave writes: amazing
Posted: 4:39 am on July 16th
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