Best Ever Pumpkin Pie

If you love pumpkin pie, you will love this recipe I created years ago and have used in bakeries ever since.  It’s creamier than the traditional, a bit more “spicy” – but so good!!  It’s definitely not low in fat, but hey, it’s once a year, right?
This recipe makes a large 10″ deep dish pie.  If you use a smaller shell, you will have enough left to make small pies or just bake as custard in ramekins.
In a bowl combine and whisk until smooth:
3 cups Pumpkin, (solid pumpkin – not pie mix)
2 cups Brown Sugar
2 cups Heavy Cream
4 Eggs, whole
2 tsp. Cinnamon
2 tsp. Ground Ginger
1 tsp. Ground Cloves

Pour into unbaked pie crust.  Bake at 375 degrees for 15 minutes. Lower oven temp to 350 degrees and continue to bake 1 hour or until set in the center.  Cool completely before serving.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 15, 2010, in Pies, Pumpkin, Recipes and tagged , , , , , . Bookmark the permalink. Leave a comment.

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