Make your pie crust first!
I use this Pate Brisee crust recipe for my pumpkin pies (and my sweet potato pies!). Follow the link. There are great directions and pictures, as well ;)
Then make your pie filling!
Pumpkin Pie (originally from simplyrecipes.com)
- 2 cups pumpkin puree (I use fresh from a pie pumpkin-learn how HERE)
- 1 can sweetened condensed milk (this is my preference, but you can also use 1 can evaporated milk or 1 1/2 cups of heavy cream if you have either or those instead)
- 1/2 cup packed brown sugar
- 1/4-1/3 cup sugar
- 1/2 tsp salt
- 2 eggs + 1 extra egg yolk
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4-1/2 tsp lemon zest
In a bowl, mix together sugar, brown sugar, salt, and all the spices. Add beaten eggs into the mixture and stir to incorporate well. Add pumpkin puree, one cup at a time, followed by the sweetened condensed milk (or whatever cream/ milk you chose). Mix well until smooth and uniform.
Pour into your pie crust slowly, and place pie into a 425 degree oven. Cook for 15 minutes. Then, reduce the heat to 350 and bake another 40-50 minutes (sometimes mine take as long as 60 minutes). The middle may have a little movement to it. Just make sure that a toothpick inserted into the middle comes out clean. Once it comes out clean, the pie is done. Allow to cool at room temp for a couple hours (we can never wait that long, though).
This pie is full of spice and great flavor, and everyone always loves it! After making this pie several times last year, every other pumpkin pie that I tried throughout the holidays seemed bland to me. I hope you enjoy it!