Pumpkin Pie

  • 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

Servings: 16

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.

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