It's almost Thanksgiving! This year, Zach and I are going to his grandparents' in Ohio for the big meal. We are in charged of bringing desserts, and we are making pumpkin pie (of course!).
Here's a tried and true recipe that everyone (including those who previously hated pumpkin pie) will love. It is smooth, creamy, and just sweet enough so you don't go into a post-Thanksgiving meal coma (you can blame the tryptophan instead!). The best part is, it's not complicated to make at all!
1 (15oz) can of pumpkin puree
3/4 cup white sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
2 eggs, beaten
1 cup heavy whipping cream
1/2 cup milk
1 (9-inch) unbaked pie crust
Preheat oven to 400F degrees.
In a saucepan, stir the pumpkin puree over medium-high heat for 15 to 20 minutes, until slightly dry and caramelized. Be patient and stir continuously. This step is pretty crucial to the success of the pie.
Remove from heat; add sugar, salt, cinnamon, ginger, cloves, and nutmeg. Mix well. You'll get this rich caramel looking goodness.
In a large bowl, mix together the eggs, cream, and milk.
Add pumpkin mixture into egg mixture and mix until smooth, then pour into pie crust.
Bake for 25 to 30 minutes or until crust is golden brown; the center of the pie will still be a little jiggly.
Allow to completely cool on rack before cutting and serving.
(adapted from this original recipe)