Pumpkin pie is a family favorite. Most people make it just for Thanksgiving, but we love it any time of year. Is there ever a wrong time to make and serve pumpkin pie? If you like a spicier pie, increase the spices, especially the cinnamon. Most pumpkin pie recipes have only white sugar, but the brown sugar gives a smoother, richer taste.
- 3 eggs
- 1/2 c. brown sugar
- 1/3 c. granulated sugar
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 1/4 tsp. cardamom (optional)
- 2 cups pumpkin (fresh or canned)
- 1 (12 oz.) can evaporated milk or 1 1/2 c. heavy cream
- Cinnamon for top
Make the pie crust, recipe below and line your pie plate. Preheat oven to 425° Fahrenheit.
In a large bowl beat eggs until lemon colored. Add the brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the pumpkin stirring until combined. Pour in the milk or cream, stirring until thoroughly combined.
Pour the filling into an uncooked pie shell. Bake at a 425°F for 15 minutes. Then reduce the oven temperature to 350° and bake another 45 to 55 minutes more, or until a knife inserted in the center comes out clean. Allow the pie to cool before cutting and serving. Add a dollop of whipped cream on top if desired.
Pie crust Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 c. very cold butter, or lard, or shortening, Or you can use a combination of butter, lard and/or shortening
- 3 to 4 Tbs. ice-cold water
- 1 tsp. white vinegar
Put the flour and salt in the bowl. Cut in the butter, lard or shortening with a pastry knife or two knives, until the fat becomes as small as peas.
Slowly add the vinegar and then the water mixing in 1 tablespoon liquid at a time. Mix only until the dough forms a ball. Do not over mix because the pie crust will be tough. Also, do not over-wet the dough either.
Remove the dough from the bowl onto a lightly floured board. Flatten it into a disc shape and then wrap it in plastic wrap Refrigerate for 30 minutes. Remove the dough from the plastic wrap or bag, placing on a lightly floured board. Roll the dough until it is at least 1 inch wider than your pie pan. Try not to stretch the dough to make it fit because the dough will shrink as it bakes it.