The one pie I need to know is my man’s favorite.
This particular recipe was an adapted one from somewhere that I adapted again. It is spicy and sweet with a perfectly smooth texture. The blender trick does the job for this autumn treat. In our case the Thanksgiving table.
Though I will be remaking this probably a dozen times between now and New Year’s Day.
Perfect Pumpkin Pie
- 1 3/4 cups pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 T. maple syrup
- 1 T. molasses
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 eggs
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- Homemade or packaged pie crust
- Whipped cream
- Optional – my husband likes it with sliced crystallized ginger on top and nutmeg
Preheat oven to 425F.
Put all the ingredients into a blender and blend until thoroughly combined.
Pour into an unbaked pie shell of your choice.
3. Bake for 15 minutes at 425F, then reduce heat to 350F and bake for 45 minutes, or until set. Allow to cool 1 hour before serving, best refrigerated.