This pumpkin pie is best when it is slightly underbaked. It should still be almost set (it will still look a big jiggly in the middle) when you take it out of the oven. Be sure to let the pumpkin pie cool completely. That will prevent it from cracking. Of course, Thanksgiving is a great time to serve this pie, but I like to serve it all year long. A dollop of whipped cream makes a terrific garnish for this pie.
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Prep Time: 15 minutes
Cook Time: 1 hour, 5 minutes
Total Time: 1 hour, 20 minutes
Yield: 8 servings, pumpkin pie
Ingredients:
- 1 refrigerated pie crust
- 2 large eggs
- 2/3 cup granulated sugar
- 1 15 oz. can pumpkin puree (unsweetened, not pumpkin pie mix)
- 1-1/2 cups cream or half and half
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
Preparation:
- Preheat oven to 425 degrees F.
- Unfold pie crust and place in a 9-inch pie plate. Crimp the edges.
- Beat eggs and sugar together until smooth. Beat in remaining ingredients.
- Pour into pie crust. Bake 15 minutes.
- Reduce heat to 350. Cover edges of crust with foil to prevent burning. Bake another 35-45 minutes until the pie is just set. A knife inserted about 1 inch from the edge will come out mostly clean.
- Remove from oven and let cool completely on a wire rack, about 1 hour.
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