- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/4 tsp of ginger
- 1/4 tsp of pumpkin spice (optional)
- 1/2 tsp of salt
- 3/4 cup of brown sugar
- 3/4 cup of half and half
- 1 cup of heavy cream
- 1 tsp of vanilla extract
- 3 eggs
- 2 cups of pumpkin (canned or fresh)
Preheat oven to 425º F. In a blender, combine dry ingredients, then mix in wet ingredients. Once blended, pour mix into pie shells. Bake at 425 for 10-15 minutes, until the top firms up. Drop oven temperature to 350 degrees F. Bake for another 30-40 minutes, until cooked through. Test by inserting a fork, toothpick or knife in the center of the pie. If it doesn’t come out clean, then it needs more time.
I prefer utilizing a graham cracker pie shell.
Serve with homemade whip cream, or french vanilla ice cream.
Yield: 2 – 9″ pies
I also like using fresh pumpkin, vs a processed can. To use fresh, cut up the pumpkin into slices, or cubes. Bake in 400 degree oven for about 40 minutes, or until lightly brown, and or fully cooked. A fork should be able to slide in, and out of the pumpkin easily. Remove from oven, and allow to cool. Peel skin with a peeler, or pairing knife. Then puree pumpkin. Freeze whatever is left over in a freezer bag so you can make pies whenever you’d like thought the year!
Side note: Do not throw out the seeds. Toasting them makes for a great snack, or salad topper! Spread seeds in a single layer on a sheet pan, lightly salt, and bake in the oven (you can do this while the pumpkin is baking) for about 15 minutes, or until brown.