Pumpkin Pie

 

Custard pies, such as buttermilk pie and Pumpkin Pie, are creamy and melt-in-your-mouth decadent. Topped with Bourbon-Spiked Whipped Cream or your glaze of choice, you can make this pie a day ahead and it'll patiently wait to be devoured; it also freezes beautifully.

Tip: I like to jar all of the dry ingredients, place pretty ribbon around the top, and add a label as a great gift for anyone that loves pumpkin pie! All they have to do is prepare the crust and add the wet ingredients.

 
 
 
 

Elements

(1) 15-OUNCE CAN PUMPKIN PUREE (NOT PIE FILLING)

2 LARGE EGGS

1 CUP EVAPORATED MILK

1/2 CUP WATER

3/4 CUP CANE SUGAR

1 TEASPOON GROUND CINNAMON

1/2 TEASPOON SEA SALT

1/2 TEASPOON GROUND GINGER

1/2 TEASPOON GROUND NUTMEG

1/4 TEASPOON GROUND CLOVES

Directions

  1. Preheat oven to 450° Fahrenheit.

  2. In a small saucepan over medium heat, caramelize the pumpkin purée; about 5-8 minutes.

  3. In a large mixing bowl, add sugar and spices and combine using a fork.

  4. Add caramelized pumpkin purée to sugar mixture and stir well.

  5. In a small bowl, add eggs and evaporated milk; stir well.

  6. Pour wet ingredients into pumpkin mixture and combine using a whisk, scraping the sides of the bowl as you stir.

  7. Roll a pie crust onto your pie plate of choice and pour the pumpkin filling into the crust.

  8. Bake for 15 minutes at 450° Fahrenheit and reduce oven temperature to 300° Fahrenheit; bake for an additional 50 - 60 minutes until the pie jiggles slightly in the center.

  9. Cool for at least two hours before serving.

 
 

x, Melissa

 
HolidayMelissa ChildressFall, Pumpkin, Pie