Happy Thanksgiving Pumpkin Pie Recipe and a Happy Thanksgiving to all on this day.
May you ALWAYS have room for dessert, this pumpkin pie dessert recipe.
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon All-Purpose Flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves (PERSONAL RECO: & a pinch more to taste)
3 large eggs
2 cups (or one 15 oz. can) pumpkin
1 1/4 cups light cream OR 1 (14 ounce) can EAGLE BRAND® evaporated milk
Use your favorite single pie crust recipe. If you do not have one, try this recipe from Food Network
1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water
Preheat oven to 400°F.
Make the crust. or use your favorite store bought brand. Lightly grease a 9 inch pie pan that’s 1 1/4 inches deep. Roll out pie dough evenly into a circle and transfer to pie pan. Gentle crimp edges at the rim
Mix the Pie Filling
In a large mixing bowl, mix together the dry ingredients: white and brown sugars, flour, salt, and spices.
In a small bowl, mix together eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients.
When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
Bake pie for 45 to 50 minutes, until the filling is set 2″ in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a cooling rack. The center will finish cooking as the pie sits.