Pumpkin Pie

This is my favorite dessert of all time. My husband and kids even bought me one for my birthday dessert this year. This recipe is so much better than store bought and so worth the extra effort for Thanksgiving!

This recipe is inspired from my favorite cookbook, The Bride and Groom First and Forever Cookbook. Everything in it is delicious.

Ingredients

• Pie Crust – homemade or store bought
• 3/4 cup pure cane sugar
• 1 teaspoon course sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• pinch of ground nutmeg
• 2 eggs
• 1 can pumpkin puree
• 1 1/2 cups heavy cream
• 2 teaspoons vanilla extract
• 1 tablespoon milk

Directions

Butter pie plate and place pie crust in pie plate. Shape edges.

Prebake pie crust blind on a baking sheet on the lower third of the oven for 17 minutes on 425 degrees.

Mix the sugar, salt, cinnamon, ginger, cloves and nutmeg in a small bowl.

In a separate larger bowl, whisk the 2 eggs. Add the pumpkin, cream and vanilla.

Add the sugar and spice ingredients to the pumpkin mixture. Stir until well combined.

Remove pie crust from the oven and brush the edges with the milk.

Pour the pumpkin mixture into the warm pie crust.

Place the pie on the baking sheet and place in the oven.

Bake for 15 minutes, still on 425 degrees.

After 15 minutes, reduce heat to 350 degrees and bake for 40 to 50 minutes or until done.

Check periodically. If crust is getting too browned, make an aluminum foil cover for crust. To make, fold a piece of foil in half and cut a half circle the size of the inside of the pie. Open and you have a crust cover! Place on pie and put back in the oven until the pie is done. My last pie took closer to an hour to bake.

Pie will still jiggle a little when done. Remove from oven when done and let cool. Serve with cool whip or whipped cream.