I have never made pumpkin pie before and I figured now is as good as time as any to give it a go.
I looked up a couple recipes and took ideas from them all to come up with this variation.
The key to this recipe is my grandma’s pie crust. Check out the recipe here.
But go ahead, use any pie crust you want.
Then make it again with her crust.
I promise you will taste the difference.
So the filling.
I should say, one of the main reasons for making pumpkin pie, besides it being fall and pumpkin pie being amazing, is that I got a fancy new toy and was dying to try it. My beach godmother sent me a new Cuisinart as an engagement gift. It needed to be christened. Christenings should always involve pie.
So for the filling you will need:
- 1 15 oz can pumpkin puree
- 1/2 cup whole milk
- 1 and 1/4 cups heavy cream
- 3 eggs, beaten
- 3/4 cup light brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
Ready for two step pie making?
All of the ingredients go in the Cuisinart.
The blended ingredients go in the pie crust. The pie gets baked at 350 for 50 – 60 minutes.
The pie gets sliced and eaten.
I’m probably going to have to make it a few times. You know, to make sure it’s perfect for Thanksgiving…