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.