Pumpkin Pie

When Bake at 350 announced that the Flavor of the Month for October was pumpkin, I was excited. I thought of all of the pumpkin goodies I could make and thought "Oh this one is easy!" Turns out, I lost all of my good thoughts this week and was clueless on what to make. Then, it hit me. Stick with the classic. Stick with the one pumpkin dessert we've all had and we probably all grew up with.

Pumpkin Pies can be tricky. Some pies don't have enough spice. Some pies have too much spice. Some come out salty, but when you get the right pumpkin pie, it's heaven. This recipe is one that is just right. It has the right amount of spices but doesn't let the pumpkin get overshadowed.

Good thing is, Brian doesn't really go for pumpkin pie, so it's allllllllll mine. :) I know what I'm having for breakfast this weekend! :)

Classic Pumpkin Pie
Adapted from Food Network

One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1 package refrigerated pie crust (or your favorite pie crust recipe)

Preheat oven to 425 degrees. Place one pie crust into a 9 inch pie pan and trim the edges.

In a large bowl, whisk the pumpkin, sugar, eggs, half-and-half, and spices until smooth. Pour into pie shell. Bake for 15 minutes. Then, reduce heat to 350 and bake 40-50 more minutes.

If doing decorative cut-outs like I used, cut those out in your remaining pie shell. Place on a baking sheet that has been covered with parchment paper. Bake for the last 15 minutes of the pie's cooking time.

Printable Version

------------

Here are some other pumpkin desserts I've made:
Pumpkin Dessert Squares
Pumpkin Chocolate Chip Cookies
Pumpkin Creme Brulee

Check out the other entries into the Flavor of the Month: