Monday, November 22, 2021

The BEST Pumpkin Pie

 Good morning, evening, afternoon, whenever you are reading this!  I am typing it in the morning! 

We had our family Thanksgiving last Saturday night.  What great food, great company and a hefty helping of laughter to go with it.  However, after all of that, there was PIE.  Oh, was there PIE!  

So I have a couple, or 4 maybe 6 sisters who can bake their hineys off!  I mean seriously, straight from a bakery tasting baked goods.  My sister Peg was in charge of the pies, and her pumpkin pie was amazing enough that with ALL the pumpkin pie recipes out there, I still wanted to share it.  Not sure if it is just a recipe she got somewhere.

I am going to stop talking and get to sharing, there aren't many days before Thanksgiving and I want  you to have a chance to make this one!  I used fresh, homemade pumpkin puree.  Please, feel free to use pumpkin PUREE from the store, if you choose!

You will need one pie crust if you are using a deep dish pie plate.  If you have a regular one, like I do, these will make 2 pies.  Blind bake your pie crust at 425 degrees for approx. 15-20 minutes. Remove and cool!

SET OVEN TEMP TO 375 degrees F, this is the temp you will need to bake the pie at.

You will need:

2 cups pumpkin puree

3 eggs

1 cup heavy whipping cream

1/4 cup milk




1 1/2 cups brown sugar

1 T  cornstarch

1/2 tsp salt

2 tsp cinnamon

3/4 T pumpkin pie spice

Now combine the wet ingredients into the dry and whisk until completely combined.  You can also use your hand mixer or stand mixer. When completely combined, place into pie shell.  I suggest you put the pie crust on a cookie sheet to catch any drips.  Bake for 50 minutes, and start checking.  Using a butter knife, check the pie for doneness.  If it comes out fairly clean but the pie is a WEE BIT jiggly like Santa's belly, take it out, it will carry over cook and set as it cools!

Don't forget the fresh whipped cream!

ENJOY and HAPPY THANKSGIVING from our house to yours!

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