After my last attempt to make fresh pumpkin from a neck pumpkin, I wasn’t sure if I would be able to muster up the energy to do it again. After staring at the neck pumpkin for approx 3 weeks, I caved. My FIL requested that I bring a dessert to the upcoming mini family reunion. Dan suggested that I make the pumpkin pie again, since it turned out so well last time. It is his favorite pie after all and he only gets it a few times a year. With a host of reasons like that, how could I resist?
Without further ado, here is the recipe for Pumpkin Pie.
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
2 large eggs
2 cups mashed pumpkin
1.5 cups heavy cream
Mix dry ingredients together and set aside.
Whisk eggs in a large bowl. Stir in pumpkin and sugar mixture. Gradually stir in heavy cream.
Pour into an unbaked pie shell.
Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake for an additional hour or until pie filling is set.
Cool to room temperature and then transfer to refrigerator.
Note: This pie is best if left to chill for 24 hours before eating.