This American favorite makes its appearance every Thanksgiving as a treat enjoyed by young and old. Its history dates back to 17th century England, where the English made quick work to establish it as a suitable pie filling from the pompions that were imported from North America.
Today most people buy their pumpkin filling from a can and whisk it with cream, eggs, and spices before pouring it into a pie shell to be baked. It can, however, be made from the flesh of a freshly baked pumpkin or squash. Surprisingly, most store-bought pumpkin pies are made with the squash variety Cucurbita moschata, which is better known as butternut squash.
With a flaky pie crust and a pumpkin-based custard filling, your friends and family will not be disappointed when you present this on your Thanksgiving table this year. Top with a few pie-crust leaves for an extra special touch.
2 eggs + 1 egg yolk
1/2 cup light brown sugar, packed
1/3 cup white sugar
1/2 teaspoon salt
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
2 cups of pumpkin pulp purée from a roasted sugar pumpkin or butternut squash
1 1/2 cup heavy cream
single pie crust
1. Preheat the oven to 425°F. Beat the eggs until the white is incorporated with the yoke and then whisk in the brown sugar, white sugar, spices, and salt.
2. Mix in the pumpkin purée and stir in the cream. Beat together until everything is mixed well.
3. Pour the filling into an uncooked pie shell. If decorating with leaf cut-outs, bake separately on a cookie sheet and place on top of the pie after it is finished baking.
4. Bake at 425°F for 15 minutes and then lower the temperature to 350°F and bake for 45 to 55 minutes more, or until custard no longer jiggles when moved. Cover the pie crust with a pie crust shield or aluminum foil if the crust browns too much during baking.
5. Remove from the oven and cool the pumpkin pie on a wire rack for 2 hours. Some people enjoy pumpkin pie best when it is chilled. Serve with whipped cream or vanilla ice cream.