Sunday, November 1, 2015

Pumpkin Pie

This is the best pumpkin pie.
In the history of ever.
Pretty bold statement, I know. Thing is...... you really have to give this recipe a try to see that I'm not even lying. 
The first thing it has going for it is that it is deep dish. More pumpkin filling is never a bad thing, am I right? It also has a secret ingredient that I would never have thought to add to a pie. Black pepper. Weird, right? But don't leave it out - it makes it better. Seriously. 
And... those pie crust leaves on top just make it super pretty. 
Make it. Compare it to your usual pumpkin pie. Let us know what you think!

Pumpkin Pie
(Slightly adapted from Sally's Baking Addiction)

1/3 third of our Never Fail Pie Crust (HERE)
(or enough crust for bottom crust of a deep dish pie)

2 cups pumpkin puree (NOT pumpkin pie filling)
3 eggs
1 1/4 cup dark brown sugar
1 Tbsp cornstarch
pinch salt
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground pepper
1 cup whipping cream
1/4 cup milk

whipped cream

Preheat oven to 375. Roll out pie crust and line a 9 inch deep deep pie dish with it. Bake the crust at 375 for 10 minutes. (If you are making extra pie crust leaves to decorate the pie then roll those out and bake on a cookie sheet for 10 minutes at this time. They are done when golden brown.)

Remove crust from oven and set aside.
Prepare filling - In a mixing bowl, whisk together pumpkin, eggs, and brown sugar until well combined. Whisk in cornstarch, spices, whipping cream, and milk. Continue whisking until everything is well mixed and smooth.
Pour into the pre-baked crust.

Turn oven down to 350 and bake pie until set - about 50 - 60 minutes. (FYI - I had to bake my pie for almost 90 minutes. Just cover the edges of the pie with a crust shield or tinfoil so they don't get too dark!!) You will probably want to cover the edges of the pie with a pie crust shield or tinfoil at the halfway mark of baking otherwise they crust will start to look burnt. 
(**Note** - If you are not using a deep dish pan then you will have way too much filling! If you are using a regular pie pan then just use the extra to make tarts or another, smaller pie!)

The filling will be fairly puffed up at this time but will sink down a bit as the pie cools.

If you made pie crust shapes to decorate the pie with then you can place them on now.

Let pie cool completely - at least 4 hours or so. Once the pie was room temp I put it in the fridge to chill. 

Slice and serve!

Of course it's not reaaaaally pumpkin pie until it's topped with whipped cream...

I'm the only one in the family that really goes crazy for pumpkin pie. 
And, trust me, I went completely bonkers for this version. 
Definitely keeping it as my favorite.

Pumpkin pie is traditional for Thanksgiving or Christmas dessert but, seriously, can we just enjoy it ALL THE TIME. 
Please and thank you.
Couple of notes - don't leave out the black pepper. Just. Don't Do. It.
Also, use DARK brown sugar. Light is okay but not as *jazz hands*  if you know what I mean.

We're sharing at Carol's Chatter. Be sure to stop by!

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