Pumpkin Pie is a classic. I absolutely love the taste of a made from scratch pumpkin pie warm from the oven with fresh whipped cream. Over the years my mom and I have perfected the recipe. The spices are now in a perfect balance to offset the raw pumpkin flavor. And now I share with you cooking techniques that will perfect the texture of the filling. The pie will be creamy and smooth, bursting with holiday spices. This holiday season enjoy my mom’s famous recipe. For this recipe I do use fresh pumpkin, however if all you can do is canned then go for it. I also take all the time on the filling so no homemade crust here. Enjoy
- 2 cups pumpkin (16oz)
- ¼ tsp each nutmeg, cloves, salt, and ginger
- ½ tsp allspice
- 1½ tsp cinnamon
- 2 eggs
- one can sweetened condensed milk
- 1½ tsp vanilla
- Preheat oven to 400 degrees.
- In medium bowl mix the condensed milk, eggs, and vanilla, set aside.
- In a medium saucepan mix the pumpkin, nutmeg, cloves, salt, ginger, allspice, and cinnamon.
- Bring the pumpkin mixture to a simmer over medium high heat (about 5 minutes) then reduce heat to simmer for an additional10 minutes
this will reduce the pumpkin mixture and concentrate the flavor of the spices.
- Allow the pumpkin mixture to cool for a few minutes and slowly whisk the milk mixture into the pumpkin.
- Pour mixture through a fine-mesh strainer set over large bowl, use a spatula to press solids through strainer. Whisk mixture again and transfer to graham cracker crust.
- Place on cookie sheet and bake for 10 minutes before lowering the temperature to 325 degrees
- continue to cook on 325 degrees for 25-35 minutes until center in set.
- Allow to cool several hours.