A buddy of mine from college came up to visit from southern Maryland one Saturday, so I made this pumpkin pie with the rest of the butternut/sweet potato puree from the last pie (I froze it). He said it was the best pumpkin pie he ever had. Maybe he was being polite, but I like to think that I edged out grandma.
I think it's time I posted the go-to pumpkin pie recipe again in a more easy-to-read form, so here it is:
Pumpkin Pie
1 cooked pie shell (allow to cool at least 20 min.)
3 large eggs, plus 1 large egg yolk
2c. fresh pumpkin puree (roast at 400 for 1 hr., then puree)
3/4c. brown sugar
3/4t. cinnamon
1t. grated fresh ginger
1/2t. salt
1/8t. nutmeg
1c. heavy cream
1/2c. whole milk
1t. vanilla
1T. maple syrup
1/2t. Penzey's pumpkin pie spice mixture
Mix all the filling ingredients together with a whisk or electric mixer. Pour into cooked (and cooled) pie shell. Bake at 350 F for 40-45 min. When the pie is done, the filling will look set on the edges (about 2 inches in I'll say) and like it has a dry skin on top. The center should still be loose when you gently jostle the pie to check on it. *I should mention that I often use 1.5c. half-and-half instead of the heavy cream and milk. I usually already have that in the fridge for making quiche. Also, the Penzey's spice mixture is optional. If you don't use it, bump up the amounts of the other spices used.
Current Pie Tally: 63
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