Made with fresh pumpkin roasted and pureed (if you have the time). A custard filling perfumed with cinnamon, ginger, cloves, and black pepper in a buttery blind-baked crust. The version that changes the conversation at Thanksgiving.

Pumpkin Pie

Stephanie Sharpe

@steph

4 months ago

Made with fresh pumpkin roasted and pureed (if you have the time). A custard filling perfumed with cinnamon, ginger, cloves, and black pepper in a buttery blind-baked crust. The version that changes the conversation at Thanksgiving.

Recipe

Ingredients

·1 small sugar pumpkin roasted and pureed or 1 can of puree

·3/4 cup brown sugar

·1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves

·1/4 tsp black pepper, 1/4 tsp nutmeg

·3 large eggs

·1.5 cups heavy cream

·1 tsp vanilla

·1 blind-baked 9-inch pie crust

Instructions

1.Roast pumpkin halves at 400°F until tender. Scoop and puree.

2.Whisk pumpkin with sugar, spices, eggs, cream, and vanilla.

3.Pour into blind-baked crust.

4.Bake at 325°F for 50-60 minutes until edges are set and center jiggles slightly.

5.Cool completely before slicing.

6.Serve with lightly sweetened whipped cream.

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