Wednesday, October 27, 2010

Pumpkin Pie

This recipe is from Tasty Kitchen.
  • 2 Tablespoons Unsalted Butter, Melted And Cooled
  • 1 cup Firmly Packed Light Brown Sugar
  • 15 ounces, weight Unsweetened Pumpkin Puree
  • 3 whole Large Eggs, At Room Temperature
  • 1.5 cups Heavy Cream
  • ⅓ cups Sour Cream
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 pinch Salt
  • 2 teaspoons Vanilla Extract
  • 1 whole (9 Inch) Deep Dish Frozen Pie Shell
Preheat oven to 425 degrees and I baked my crust for about 10 minutes. Using an electric mixer, mix the melted butter, brown sugar, pumpkin puree, eggs, heavy cream, sour cream, spices, salt and vanilla. Mix until thoroughly combined.

Pour batter into the pie shell. I filled mine to where I wanted it to rest on the crust. Its bakes up but cools down to the same level. I think it it easier to pour with the shell already in the oven. Bake for 15 minutes at 425 degrees F, then reduce heat to 350 degrees F and bake for about 40-50 minutes. Cool to room temperature for 2-3 hours (to allow the pie to finish setting up) then serve with whipped cream.

The pie should just a little jiggly in the middle when it is done. It is overcooked when the pie has totally set up in the oven. Also, pie mixture may look VERY thin compared to what you are used to, but don’t worry, it will thicken up in the oven. This recipe makes 2 regular-sized pies or one large deep dish pie (with a little filling leftover). To make your own pumpkin pie spice, just combine the following:

1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

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