Ok, like I mentioned in the cranberry sauce post, I’m trying to get all my favorite recipes for Thanksgiving in here. And this is one of my favorite Pumpkin Pie recipes. WARNING: if you don’t like spicy pies, this recipe isn’t for you. There’s plenty of cinnamon and ginger to make your pumpkin (and your heart) sing the happy holiday song.
Seriously though, can we talk about how quickly Thanksgiving has come? You know what? Nevermind. I’m going to try a new approach to the holidays (no complaints). I’m already giving thanks for all our blessings, family and friends. Wow, I’m so full of love all of a sudden. What a difference a new outlook makes!
Ok, on to the most scrumptious pumpkin pie…Happy Thanksgiving! xoxoox
Spiced Pumpkin Pie (adapted from epicurious.com)
- 2/3 cup packed golden brown sugar
- 1/2 cup sugar
- 2 TBS flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 1 TBS light molasses
- 3 large eggs
- 1 cup whipping cream
- 1 pie crust (if you’re motivated pate sucree is a great pie dough but store bought is fine too)
Place baking sheet in oven and preheat to 450 degrees.
Whisk first 8 ingredients together in a large bowl to blend. Whisk in pumpkin, molasses and eggs, then the cream. Pour mixture into frozen pie crust or pre-baked homemade crust.
Place pie on preheated baking sheet in the oven. Bake for 10 minutes. Reduce heat to 325 degrees and bake until sides puff and center is just set (about 40 minutes). Cool and serve at room temp with fresh whipped cream. (pie can be made 1 day ahead and refrigerated.)
Happy Turkey Day!!
(late edit) Adding a photo of munchkin making her first pumpkin pie: