Pumpkin Pie


Ready made pie crust or Paula’s no fail crust recipe (see below)
1 can Libby’s brand pumpkin
3/4 c dark brown sugar
2 lg eggs
1 can Eagle brand sweetened condensed milk
1/4 c heavy cream
1 tsp salt
1 1/2 tsp Cinnamon (I love fresh ground!)
1/2 to 3/4 tsp fresh grated ginger
1/2 to 3/4 tsp fresh grated nutmeg
(no cloves or allspice in my version)

This pumpkin pie has been raved about as “the best pie I’ve ever had in my mouth” (Steve Almasy), and is so easy anyone can put it together! I dislike making pie crust immensely, but Paula Deen has a no fail recipe that I like, if I am up to making crust at all, that you can access here. 

http://www.pauladeen.com/article_view/pie_dough_how_to/. However, your girl cheats and does use the Pillsbury brand ready made rolled up variety that you can purchase in your local grocery store’s dairy section. Flute the edges and go! Here’s my take on a traditional favorite, that’s sure to please the masses. 


Preheat oven to 425 degrees F and proceed either rolling out your pie crust or placing it into a 9″ pie plate. Flute your edges and place it back in the refrigerator to chill while mixing the rest of the ingredients. In a large bowl add pumpkin, sugar, eggs, condensed milk, heavy cream, salt, cinnamon, ginger, and nutmeg and mix well. Pour into prepared pie crust and place into the oven on a cookie sheet(to catch spill over, just in case) for fifteen minutes. When the timer goes off, lower the temperature to 350 degrees, and set the timer for an additional 45-50 minutes. You’ll know when it’s done by the golden brown crust and the center will not “jiggle”. A toothpick inserted of the center of the pie will come away clean. Serve warm with ice cream or freshly whipped cream.