Recipe by Eshun Mott.
New classic pumpkin pie
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Makes
8 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.
