Perfect Pumpkin Pie for Thanksgiving or Anytime

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Perfect Pumpkin Pie

Perfect Pumpkin Pie is Easy

One of my favorite desserts is Perfect Pumpkin Pie.  Rich, creamy, and aromatic, it’s often served only around Thanksgiving.  But no more!  I serve Perfect Pumpkin Pie all year round with this easy recipe that starts, for me, with fresh pumpkins.  You can use pumpkin from a can as well, making Perfect Pumpkin Pie an easy choice even in the spring.  As pumpkin pie goes, Perfect Pumpkin Pie is a richer, darker version than the one you might be used to, earning it a place in everyone’s hearts that I serve it to.

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Not Your Usual Ingredients in Perfect Pumpkin Pie

I start with fresh sugar baby pumpkins that I roast fresh for each pie.  It’s a very simple process.  All you need to do is heat your oven to 400 degrees F.  Cut the washed pumpkins in half, clean the insides out, and place face down on a rimmed baking sheet.  Roast them until fork tender, about 45 minutes to an hour, depending on size.  Allow them to cool and the skins will peel right off.  I chunk it up and use my food processor or blender to puree the flesh for Perfect Pumpkin Pie and add in the other ingredients.  You can also freeze the pumpkin puree in containers for later.  For the pie, I add in eggs, cinnamon, allspice, and salt, rounding out the flavors with three secret ingredients.  Fresh heavy cream, dark brown sugar, and fresh grated ginger make the flavors pop in Perfect Pumpkin Pie.  It makes the pie rich and beyond phenomenal.

Perfect Pumpkin Pie for Thanksgiving or Anytime

Perfect Pumpkin Pie for Thanksgiving or Anytime

Ingredients

  • 1 pie crust (your favorite recipe or premade)
  • 2 C pumpkin puree (or 1 15 oz can)
  • ½ C heavy cream
  • ½ C dark brown sugar
  • 3 eggs
  • ¾ t ground cinnamon
  • ½ t ground allspice
  • ½ t grated fresh ginger
  • ½ t salt

Instructions

  1. Heat oven to 375 degrees F.
  2. Prepare your pie crust and place in pie pan.
  3. In a food processor or blender, blend the remaining ingredients until smooth.
  4. Pour into pie crust and place in oven.
  5. Bake 50-55 minutes, until knife inserted in the center comes out clean.
  6. Remove from oven and allow to cool.
  7. Serve warm or chilled and refrigerate any leftovers.
http://modernchristianhomemaker.com/perfect-pumpkin-pie-for-thanksgiving-or-anytime/

Making Perfect Pumpkin Pie for Thanksgiving

Since Perfect Pumpkin Pie is a custard pie, it won’t keep long in the fridge.  I recommend making this up the day before you are going to serve it, so that the pie is fresh and delicious.  Any longer than that, and the filling can get a little watery.  Always keep custard pies chilled for best results, although you can warm Perfect Pumpkin Pie in the oven for a few minutes before serving, or individual slices in the microwave for about 30 seconds.  Whether you serve it hot or cold, Perfect Pumpkin Pie is going to knock your socks off!

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