Catch-up Time! My all time FAVORITE Pumpkin Pie.

Wow!  What a busy couple of weeks this has been!  Christmas shopping, decorating, concerts to put on and entertaining to do!  I haven’t forgotten about my little blog, just had to put it on the back-burner for a couple of weeks!

This recipe is to die for!  I have made it about 5 Thanksgivings in a row and always get compliments and people wanting seconds…and thirds.  I make it easy by using a pre-made store bought pie dough, but you can definitely make your own…that would make it even better!

My all time FAVORITE Pumpkin Pie Recipe:

1 1/2 cups canned pumpkin

1/2 cup brown sugar

2/3 cup heavy cream

7 tablespoons sweetened condensed milk

6 1/2 tablespoons evaporated milk

1/4 teaspoon vanilla extract

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Pinch ground clove

Pinch salt

2 eggs

1 egg yolk

Equipment: 9-inch pie pan

If using a store bough pie crust, make sure and take it out of the fridge/freezer for about 20 minutes so that it’s easier to work with.  Place pie dough in a 9-inch pie pan.  I don’t pre-bake the pie dough, just add the filling and follow baking directions below.

Preheat oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve with sweetened whipped cream.