Auntie's Pumpkin Pie
"My nephew's ask for this pie on every holiday and special occasions. We vary the crusts often...favourites are ginger cookie crust and shortbread crust. My secret ingredient is to put the whipping cream into the filling to mellow all the lovely spices I use..."
photo by Brian Holley
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 pie crust, unbaked (your favourite)
- 2 large eggs, beaten
- 1 cup whipping cream
- 1 1⁄2 cups pumpkin puree (14 oz can)
- 1⁄2 teaspoon salt
- 1 1⁄3 cups brown sugar, lightly packed
- 2 teaspoons cinnamon
- 3⁄4 teaspoon allspice
- 3⁄4 teaspoon ginger
- 1⁄2 teaspoon mace
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon cardamom
- 1⁄4 teaspoon ground aniseed
- 1⁄4 teaspoon ground celery seed
- 1⁄8 teaspoon ground black pepper
directions
- Preheat oven to 450 degrees In a large bowl mix together eggs, whipping cream, pumpkin and salt.
- Blend well.
- Mix together sugar and spices.
- Add sugar and spice mixture to pumpkin mixture.
- Pour into an unbaked 9" pie crust.
- Bake at 450 for 10 minutes then lower heat to 350 degrees and bake for 45- 50 minutes.
- (filling should be firm) Excellant served hot or cold, with your favourite topping or plain.
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Reviews
-
This had a silkier texture and additional delicious spices than the traditional recipe on the back of canned pumpkin. Whipping cream vs evaporated milk, etc. Those differences are what made it one of the better pumpkin pies I've tried. I did use your suggestion of a gingersnap crust and loved it. Not only did it bake beautifully, it added to the flavor. Thank you for sharing our holiday table! -
Wonderful filling to this pie. Made in 10" square dish,, added extra pumpkin and one more egg.We live in Spain and although pumpkin is popular here, if you have a garden you grow some.BUT, it is mainly used for soup.I have cooked pies crumbles and all sorts for my Spanish friends, they are amazed that you can do so much with pumpkin.We cannot always get the ingredients here so a little imagination is called for, I had to use star anise, but the result was FAB.THANK YOU SO MUCH FOR THE RECIPE.good luck Brian Holley
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VERY MUCH A WINNER OF A PIE, & I think your combo of spices is what did it for me! Definitely want to make this KEEPER OF A RECIPE during the winter holidays! Thanks for posting a great recipe! [Made & reviewed in the Family Picks portion of Zaar World Tour 4] -
With a few spice amount increases, this pie turned out very well, it is more of a lighter, fluffy custard-like texture than a dense texture, this is one of the better pumpkin pie recipes, and will go into my favorites folder, thanks for sharing Baby K!...Kitten :)
RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.
