Printable Recipe: Smooth, Spiced Pumpkin Pie Recipe

Smooth, Spiced Pumpkin Pie Recipe

This probably looks like one of the more simple pumpkin pie recipes you've come across. But the flavor of this easy to make pumpkin pie is anything but simple. The combination of spices --in different proportions than you're probably used to-- is what makes this pie. It's pungent and pumpkin-y, and oh-so-good. The heavy cream gives it a heavenly mouth feel that you won't get with other pumpkin pie recipes, and though it makes the pie rich, it's also light.

Make 2 pies. The recipe calls for canned pumpkin, but this recipe for pumpkin pie is also wonderful with fresh pumpkin puree (recipe at the bottom of this page).

Ingredients:
2 cans (15 oz. each) pumpkin
1 C. brown sugar, packed
1 C. granulated sugar
1/4 tsp. ground cloves
1 tbsp. cinnamon
2 tsp. ground ginger
1 tsp. salt
4 large eggs
1 C. evaporated milk
1 C. whipping cream
2 9-inch pie shells, unbaked

Instructions: 1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, combine pumpkin, both sugars, cloves, cinnamon, salt, and eggs. Whip with an electric mixer until fluffy and well combined.

3. In a small saucepan over medium-high heat, scald the evaporated milk and whipping cream together.

4. Stir scalded cream and milk into the pumpkin mixture, mixing well.

5. Divide batter between two unbaked pie shells.

6. Bake for 60 minutes. Pie is set when a knife in the middle comes out clean.

7. Let cool before serving.