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Pumpkin Pie


Serves: 8 to 10

Prep Time: 15 minutes

Cooking Time: 1 hour and 20 minutes

Difficulty: Easy

Comments

This is a rich version using heavy cream, definitely a splurge. If you want to make the fancier edges, you will need 1 and a half pie crusts.

Ingredients

1 pie crust dough, 9 inch Pillsbury or any, need add'l dough for edges if desired

15 ounce can pumpkin puree

2 egg(s), large

1 cup cream, heavy

1 teaspoon vanilla extract

3/4 cup brown sugar, packed

1 teaspoon cinnamon, ground

1/2 teaspoon ginger, ground

1/8 teaspoon cloves, ground

1/4 teaspoon nutmeg, ground

1/2 teaspoon salt

1 cup whipped cream, light

1 pound dry beans, any to weigh pie crust down

Preparation

To blind bake the crust, preheat oven to 400 degrees. Carefully arrange one 9 inch pie dough into a 9 inch ceramic or other pie dish. Smooth out the bottom and press dough against the bottom inside edges and up and over the sides. Cover dough with foil and pour dry beans over foil to weigh the crust down. Place in the center of the oven and bake for 15 minutes. Remove foil and beans and bake for 5 more minutes. Cool shell. (To make fancier edges as shown, cut stiips about one and a half inches wide from another pie dough and then cut strips into 2 inch rectangles. Arrange rectangles around the edge of the pie dish like dominos, overlapping each rectangle about one third. For the filling, whisk together pumpkin, eggs, vanilla and cream in a mixing bowl. Add spices and sugar and whisk to incorporate all ingredients. Pour into pie shell. Bake at 325 degrees for about 1 hour. Check after 30 minutes, if crust edges are getting brown cover edges with strips of foil to prevent burning. Cool before serving. Serve with dollop whipped cream on top

Nutrition

Per Serving About: 430 calories, 28 g fat, 15 g saturated fat, 0 g trans fat, 5 g protein, 44 g carbohydrates, 2 g dietary fiber, 400 mg sodium


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