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- 2 cups pumpkin (canned or puree)
- 3 eggs
- 1 1/4 cups half and half
- 1 teaspoon pure vanilla extract
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pastry for 1 pie crust (recipe here)
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F.
- Place pie crust dough round into a 9-inch pie plate. Trim edges to extend about a 1/2-inch over the rim of the pan. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
- Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.
- Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.
- Place pumpkin in a large bowl.
- In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
- Pour pumpkin mixture into pie shell and place in center oven rack . Bake for 30-40 minutes until the filling is firm.
- Using an electic mixer, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.
- Cool completely on wire racks and serve with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American