So I made my 1st pumpkin pie this past Sunday and it turned out quite tasty. My hubs loved it so I'm happy but I plan to make a few revisions next time so that's why it's entitled pt. 1.
Here are the ingredients:
1 29 ounce Libby´s ® 100% Pure
Pumpkin
1 cup sugar
1/2 cup light brown sugar
2 1/2 cups heavy cream
4 large eggs
2 egg yolks
1 teaspoons ground cinnamon
1/2 teaspoons fresh grated ginger
1/8 teaspoon ground mace
1 dainty pinch ground cloves
1 teaspoon pure vanilla extract
1 teaspoon salt
Add all your eggs in a large bowl which will hold all of the filling ingredients. Whisk the eggs without incorporating too much air into the mixture.
Add the pumpkin puree to the egg mixture and mix it all together.
Now add the sugar to the mixture.
Mix in all of the spices: ginger, cinnamon, cloves, and salt. Mix it real good until all of the spices are distribute evenly in the pumpkin puree.
Add the heavy whipping cream and the vanilla to your mixture. Whisk these ingredients all together.
Fill your pie crust with the pumpkin filling. I like to use a cup to scoop it and pour it into the crust. Then once in the oven, top it of with a little bit more with the cup.
This goes right into the oven at 425° F for 15 minutes. Reduce the temperature to 350° F and rotate the pie 180 degrees and continue to bake for another 40 to 50 minutes or until done.
Here are the ingredients:
1 29 ounce Libby´s ® 100% Pure
Pumpkin
1 cup sugar
1/2 cup light brown sugar
2 1/2 cups heavy cream
4 large eggs
2 egg yolks
1 teaspoons ground cinnamon
1/2 teaspoons fresh grated ginger
1/8 teaspoon ground mace
1 dainty pinch ground cloves
1 teaspoon pure vanilla extract
1 teaspoon salt
Add all your eggs in a large bowl which will hold all of the filling ingredients. Whisk the eggs without incorporating too much air into the mixture.
Add the pumpkin puree to the egg mixture and mix it all together.
Now add the sugar to the mixture.
Mix in all of the spices: ginger, cinnamon, cloves, and salt. Mix it real good until all of the spices are distribute evenly in the pumpkin puree.
Add the heavy whipping cream and the vanilla to your mixture. Whisk these ingredients all together.
Fill your pie crust with the pumpkin filling. I like to use a cup to scoop it and pour it into the crust. Then once in the oven, top it of with a little bit more with the cup.
This goes right into the oven at 425° F for 15 minutes. Reduce the temperature to 350° F and rotate the pie 180 degrees and continue to bake for another 40 to 50 minutes or until done.
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| Pie ready to go in the oven |
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| Pie out of the oven |
If you like your pie filling light and fluffy, this is the recipe for you. I on the other hand prefer a more heavier, firmer consistency, however the flavor of this recipe is delish and really good.
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