Now, I know that sounds like I’m bragging, but I kid you not, this really is the best pumpkin pie that I have ever tasted!! And, I am not alone. I’ve been making this pie since 2004 and every single person who tastes it says that it is the best.
The recipe is from a cookbook that my Mom gave me for Christmas in 2003. It is one of those books that I turn to time and time again, knowing that whatever I choose to make, it will turn out great. (I think between us, my mom and I have made almost every recipe in the book! I just made an artichoke-spinach dip that is divine – stay tuned!!)
I’ve made this pie using refrigerated pie crust and homemade pie crust. For me it is all about the filling, so I kept it easy this year and went with a frozen crust (gasps all around!) and the pie is none the worse for it. Make this for your Christmas dinner and I promise you will not be disappointed.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup flour
1/2 tsp. ginger
1 tsp. ground cinnamon
1/2 tsp. allspice
1/4 tsp. salt
1 16 oz. can solid packed pumpkin
1/4 cup corn syrup
1 cup heavy cream (plus, extra to whip for garnish)
1 10-inch refrigerated pie crust – or your favorite recipe
1. Preheat oven to 375 degrees.
2. Combine all of the dry ingredients in a large bowl. In another bowl, combine the pumpkin and the corn syrup. Mix into dry ingredients. Add heavy cream and eggs, mixing until well combined. (Note: I have made this with a stand mixer and without – your choice.)
3. Pour the mixture into an unbaked pie shell. (Note: I always have too much filling, it seems, so I fill my pie shell waaayyy up and put a cookie sheet on the lower rack to catch any drips…)
4. Bake for 45 minutes (or longer until the center is set). Cool and serve with whipped cream.
Bonus – The pie can be made a day ahead! 🙂
Source: “Good Friends, Great Tastes” by Debbie Meyer