The Ultimate Pumpkin Pie
The Ultimate Pumpkin Pie recipe
Yield
8 servingsPrep
20 minCook
60 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
brown sugar
packed |
|
| 2 | teaspoons |
cinnamon
|
|
| ¾ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
pumpkin
|
|
| ¾ | cup |
heavy whipping cream
|
|
| ½ | cup |
sour cream
|
|
| 3 | large |
eggs
beaten to blend |
|
| ¼ | cup |
apricot preserves (jam)
optional |
*
|
| 1 |
pie shell (9 inch)
9 inch, prepared, crust of choice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 15 | ml |
brown sugar
packed |
|
| 1E+1 | ml |
cinnamon
|
|
| 3.8 | ml |
ginger
ground |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
pumpkin
|
|
| 177 | ml |
heavy whipping cream
|
|
| 118 | ml |
sour cream
|
|
| 3 | large |
eggs
beaten to blend |
|
| 59 | ml |
apricot preserves (jam)
optional |
*
|
| 1 | each |
pie shell (9 inch)
9 inch, prepared, crust of choice |
|
Directions
Filling mix first 6 ingredients together using a whisk to remove all lumps and thoroughly blend.
Add whipping cream, sour cream and beaten eggs.
Pour into 9 inch crust. Bake at 325℉ (160℃) 55- 60 minutes until edges puff and center is almost set.
Let cool.
Note:
Put a ring of foil around crust edge to prevent over browning the last 15 minutes of baking.
Optional: Apricot preserve pie:
Spread apricot preserves over bottom of 9 inch pie crust then pour prepared filling into the pie crust, and bake as directed.
The apricot and pumpkin combination is absolutely delicious.
