February 17, 2011
Let's take a trip back in time. Let's go back about four months ago to one of my most favorite holidays of the year....Thanksgiving! (When I said I had a backlog of recipes to share with you I wasn't joking! ;oP)
I love pumpkin. Canned, frozen, fresh, I'm not picky! In the fall I usually buy several pumpkins and roast them and then freeze the roasted pumpkin for use later. If I run out I've been know to grab a can at the store. There are just so many things you can do with pumpkin!
One of my favorite things to do with pumpkin in a simple, yet classic pumpkin pie. This pie can be made with three different forms of pumpkin as I'll show you below, but whichever path you choose you can be sure you'll end up with a fabulous dessert that most people will appreciate.
What's better than that?
What You'll Need:
1 - 15 ounce can of pumpkin pie mix
1 - 15 ounce can of mashed pumpkin
2 cups of freshly roasted or thawed frozen mashed pumpkin
1 teaspoon of cinnamon (Note: If you're using either variety of simply mashed pumpkin.)
1/2 teaspoon of nutmeg (Note: If you're using either variety of simply mashed pumpkin.)
1/4 teaspoon of ginger (Note: If you're using either variety of simply mashed pumpkin.)
1/4 teaspoon of cloves (Note: If you're using either variety of simply mashed pumpkin.)
1/8 teaspoon of all-spice (Note: If you're using either variety of simply mashed pumpkin.)
1/2 cup of brown sugar (Note: If you're using either variety of simply mashed pumpkin.)
1/2 cup of organic cane sugar (Note: If you're using either variety of simply mashed pumpkin.)
3/4 cup of heavy cream
1 pie shell (Note: You can make your own our use one you buy from the store.)
Preheat oven to 400 F.
Beat pumpkin until slightly fluffy. If you're using the pumpkin pie mix then simply add the heavy cream and eggs and beat until completely incorporated.
If you're using either variety of the mashed pumpkin you need to sweeten and spice it up a bit! Once the pumpkin is slightly fluffy add the spices and the sugar and stir to mix. Then add the heavy cream and eggs and beat until incorporated.
Pour your prepared batter into a prepared pie shell or place pie dough in a pie plate and crimp then place on a baking sheet. Bake for 15 minutes at 400 F and then reduce the temperature to 375 F and bake for another 30-40 minutes until pie is set.
Remove from oven and let sit until completely cool before serving.
Notes: I like to serve the pie with fresh whipped cream or vanilla ice cream. I also add in a couple of tablespoons of maple syrup to the pie mixture from time to time before baking. You could also use maple syrup in your whipped cream to give it a nice little flavor kick.
Posted by Dianne at February 17, 2011 12:33 PM
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I have a can that is going to expire next month, so I have to make something with it!
Posted by: Darlene at February 18, 2011 10:19 AM
I'm craving pumpkin pie now! LOL
Posted by: Dianne at February 22, 2011 12:57 PM