New classic pumpkin pie
- Makes8 Servings
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Ingredients
1 9-in. pie crust, partially-baked
1 1/2 cups canned pure pumpkin, (not pumpkin pie filling)
1/2 cups granulated sugar
1/3 cup maple syrup
3/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 cup 35% cream
3 large eggs
1/2 cup milk
Instructions
Preheat oven to 350 F.
Combine pumpkin, sugar, maple syrup, salt, cinnamon, ginger, nutmeg, allspice and cloves in a pot and whisk until uniform. Heat over medium until it begins to bubble at the edges. Let it cook, whisking constantly, for 5 minutes or until thickened and glossy. Whisk in cream, and cook until it begins to bubble. Remove from heat.
Combine eggs and milk in a mixing bowl and whisk until uniform. Whisking constantly, add hot pumpkin mixture to egg mixture a little at a time. Pour into pie shell. Bake for 45 minutes or until filling is set with just a slight wiggle in the middle. Let cool fully. Serve at room temperature with a spoonful of whipped cream.
Recipe by Eshun Mott.