Pumpkin Pie

Written By Mary Pedigo

  • ⅓ cup sugar 

  • 1 teaspoon ground cinnamon 

  • ¾ teaspoon kosher salt 

  • ½ teaspoon ground ginger 

  • ¼ teaspoon ground cloves 

  • ¼ teaspoon ground nutmeg 

  • 2 large eggs plus 1 large egg yolk, room temperature, beaten to blend 

  • 2 cups unsweetened pumpkin purée 

  • ⅔ cup sweetened condensed milk 

  • ⅓ cup heavy cream 

  • 2 tablespoons maple syrup 

  • 2 teaspoons vanilla extract 

Preheat oven to 425°F.

Mix it all together and pour it into your pie shell. 

Bake 425°F for 10 minutes then 325°F for 40-50 minutes until edges are set and the middle wobbles like Jello. As it cools, it will set completely. Transfer carefully to a wire rack and cool completely before serving about 3 hours. Serve with homemade whipped cream. 

Mary Pedigo
Previous

Eggnog