This pumpkin pie has the perfect balance of sweetness and spice.
Ingredients:
1 - 9" single crust pie
3 eggs
1 egg yolk
1/2 cup white sugar
1-2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy cream
2 cups pumpkin puree
Directions:
1. Preheat oven to 425°F. Place your pie crust into a 9" pie pan and set aside.
2. Combine eggs, egg yolk, white sugar, and brown sugar for 3-5 minutes until the mixture is lighter in color. Add salt, cinnamon, nutmeg, ginger, and cloves.
3. Gradually stir in milk and cream. Stir in pumpkin.
4. Pour filling into the prepared pie shell. Using a fork, press the edges of the pie crust all the way around to make a design on the crust.
NOTE: You may have extra pie filling. This can be used to make mini pies. Form extra pie crust inside a few cupcake molds and pour in the extra filling. Bake for 425°F for 10 minutes. Reduce heat to 350°F and bake for an additional 20 minutes, or until filling is set.
5. Bake for 10 minutes in the preheated oven. Reduce heat to 350°F, and bake for an additional 40 to 45 minutes, or until filling is set. The pie filling may puff up a bit, but it will settle back down when it cools. If you notice that the edges of your pie crust are getting brown, you can loosely cover them with strips of foil, or use a pie crust guard. I covered the edges of my pie for the last 20 minutes of baking.
TIPS: Decorate your pie! If you have extra pie dough, use a leaf shaped cookie cutter to cut out a few leaves. Bake on a cookie sheet for about 5 minutes or until it starts to turn golden brown around the edges. Place your leaves on top of your cooked pumpkin pie. Enjoy!
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