Pumpkin Pie Recipes

When fall is in the air, pumpkin pie is one of the things on people's minds. Pumpkins are great for carving and making jack-o-lanterns from, and the resulting pulp can be made into delicious pies. However, often the pumpkins that are best for carving are not the best for eating. Generally, the larger, firmer ones make better jack-o-lanterns, and the smaller ones are better for pies. Because many people do not actually eat the pulp from the centers of their jack-o-lanterns, pumpkins sold in grocery stores are not often selected for their culinary quality. As a result, most pumpkin pie recipes call for canned pumpkin. Fresh pumpkin can be used in this recipe if a good quality one can be obtained, otherwise canned pumpkin works just as well.

For a great tasting pumpkin pie you'll need:

Fifteen ounces canned pumpkin

One teaspoon ground cinnamon

One half teaspoon ground ginger

One half teaspoon ground nutmeg

One fourth teaspoon ground cloves

One half teaspoon salt

One cup dark brown sugar

Three fourths cup whole milk

Three fourths cup heavy cream

Three large eggs

One deep dish pie crust

Preheat the oven to 400 degrees Fahrenheit. Toast the pie crust in the oven for about ten minutes.

While the pie crust is toasting, combine the pumpkin, cinnamon, ginger, nutmeg, salt and cloves in a saucepan and whisk over medium heat. Whisk in the sugar when the mixture begins to cook. Add milk and cream, and continue to whisk until mixture begins to boil. Remove from heat.

In a blender, liquefy three eggs for about two seconds. With blender running on low, slowly add the pumpkin mixture through the top cap.

Pour the mixture into the pie crust and bake at 400 degrees for about 30 minutes. Once the pie has cooked, allow it to cool for an hour. This will allow the center to cook without scorching the crust. After the pie has cooled, serve with whipped cream.