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Best Pumpkin Pie Recipe

   
 

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     Best Pumpkin Pie

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   8
Preptime   30 minutes
Wine/Beverage
Recommendations
  Coffee

Ingredients
I just buy the Pillsbury refrigerator pie crust
1/3 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt, I have used regular salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs plus 1 large egg yolk, room temperature, beaten to blend
2 cups unsweetened pumpkin puree
 
2/3 cup sweetened condensed milk
1/3 cup heavy cream
2 tablespoons maple syrup
2 teaspoons vanilla extract
Whipped cream for serving

Instructions
Filling and Assembly Preheat oven to 325. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Pour into a prepared crust. Bake pie until edges are set and slightly puffed but center is recessed and wobbles like JellO, 60 to 75 minutes. It will continue to set after baking. Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with whipped cream.
Recipe yields one 9 inch pie but it fit perfectly in my 9.5 inch Pyrex pie plate.
Bon Appetit Best Pumpkin Pie The sweetened condensed milk adds a decadent richness to the custard. And this pumpkin pie recipe features the perfect combination and ratio of spices, which really highlight the flavors of the pumpkin.
I had never used condensed milk for pumpkin pie but the heavy cream and condensed milk made a great combination. This was simple and a hit.
Serving Suggestions
Whip Cream


Originally Submitted
11/25/2016





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