This silky-smooth pumpkin pie is 100% unprocessed. All the ingredients can be found in your pantry and if your crazy about pumpkins like me, the pumpkin puree is waiting in the freezer. With many substitutes available this pie is a shoe in. Best part? It's about as easy as picking up one of those anemic boxed pies from the grocery store.
Yields 1, 9-inch pie
1 unbaked pie crust
2 cups - pumpkin puree
1 cup - packed brown sugar
1 tsp - pure vanilla extract
1/2 tsp - fine sea salt
1 tbsp - cornstarch
1 1/2 tbsp - pumpkin pie spice
1 1/2 cup - heavy cream or half & half
2 large - eggs lightly beaten
Pre heat the oven to 375°
In a large bowl whisk, everything except the eggs and cream. Mix in the cream and lightly beat in the eggs. Pour into the unbaked pie crust.
Cover the edges with a crust protector or tin foil and bake for 30 minutes.
Remove the shield and bake an additional 35-40 minutes, or until a knife inserted into the center comes out clean OR the filling is set.
Cool overnight, or for 3 hours (overnight is better) Serve with real vanilla ice cream or whipped cream.
Keep refrigerated for up to 1 week.
Recipe by Resolute Ridge©
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