Pumpkin Pie

Pumpkin pie is the quintessential Thanksgiving dessert that we all grew up with. It is also super easy to prepare. Here is my favorite recipe. I added in cloves because to me the smell of cloves means the holidays. Also I added three eggs to make it a little more custardy (if that is a word) but if you want more of a thicker pie filling, use only two eggs. 

The Perfect Pumpkin Pie

  • 1 round pie dough
  • 3 eggs
  • 3/4 cup brown sugar
  • 1 15 oz. can pumpkin 
  • 1 1/2 cups half & half
  • 1 1/2 tsp. cinnamon 
  • 1 tsp. ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 2 tsp. vanilla extract 

On a well floured surface, roll out the round of dough into into a 12" circle, about 1/8" thick. Using your rolling pin, carefully transfer dough to pie dish. Place the pie dish with the rolled out dough in the refrigerator for at least an hour. 

 Pre-heat oven to 350° F.  

 Blind bake the pie crust by covering with tin foil, filling with pie weights and baking for about 15 minutes. Carefully remove the pie weights and cook for another 5 minutes or until golden brown. Let crust cool to room temperature.

In a large bowl, combine the eggs and brown sugar. Whisk well. Add in the pumpkin, half & half, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract.  Carefully pour the pumpkin pie filling into the blind baked pie crust and bake for about 55-60 minutes or until the filling is just set. Let pumpkin pie cool to room temperature.  Serve with whipped cream. 

Makes 8 to 10 servings.