A sign of fall in many homes is the sweet aroma of a Pumpkin Pie baking. This fragrance in your home lets you know the holidays are around the corner. Let's make this recipe for our friends and family and make new memories this year.
INGREDIENTS
Pie Shell/Crust
Premade 9 inch pie crust - Bake accordance to instructions
Favorite Recipe for flaky Pie Crust - (Look in Sweet Treats for recipe)
Filling
2 cups canned pumpkin - Be sure it is not pie filling
1 cup heavy cream - I've used soften Haagen Dazs Ice Cream for a richer taste
3 large eggs - lightly beaten
3 T pure light cane syrup
3/4 cup light brown sugar
1/2 cup granulated sugar
1 T cornstarch
1 T ground cinnamon
1/2 T nutmeg
1/4 t ground cardamom
1/4 t ground cloves
1/4 t ground ginger
1 T pure vanilla extract
Pinch of salt
Set aside 2 T of Heavy Cream to brush the crust edges.
Directions
Combine all the ingredients in a bowl as listed.
Pour into the cooled crust.
Bake 350°F until firm 50- Minutes
The edges may be slightly wobbly in center,
To prevent burnt pie crust, cover the edges with aluminum foil for the first 40 minutes.
Remove the foil and brush the pie with the heavy cream and continue to bake for the remaining time.
In a few hours the filling will firm up.
Dollop your favorite cream on top and Enjoy!
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