Homemade Pumpkin Pie
3678 days ago
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Ingredients
- 1 9-inch piecrust
- 1 1/2 cups heavy cream
- 2 large eggs
- 1-cup sugar
- 1/2 cup firmly packed brown sugar
- 1-teaspoon vanilla
- 2 cups cooked pumpkin ( you can used canned in this recipe)
- 2 teaspoons + 1 teaspoon cinnamon
- 1-teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Directions
- To roast pumpkin for Pie, use a medium-sized sugar or pie pumpkin. Using the Cutco Cleaver cut pumpkin in half. Place cut side down on foil lined cookie sheet. Roast at 350°F for about 1 half hour or until pumpkins are very soft. Remove from oven and allow to thoroughly cool. When cool gently scoop out seeds. Then scoop cooked pumpkin into a bowl. Cooked pumpkin will keep about 4 days in fridge.
- Preheat oven to 350°F . In a small bowl beat the cream, eggs and vanilla together.
- In a large mixing bowl mix the sugars and pumpkin together until well incorporated. Pour in the egg mixture and mix well. Add the spices, mix well and pour into unbaked pie 9-inch pie shell.
- Bake at for about 35 to 45 minutes until toothpick placed in center of pie comes out clean.
