Oh heavens, do I love pumpkin pie! This recipe was definitely a crowd pleaser this past Thanksgiving & it makes me wonder why I only make it once a year...
Ingredients
1 piecrust (you should make your own!)
2 large local cage free eggs
1 15-ounce can pure pumpkin puree
1 cup heavy cream (don't skimp!)
1/2 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/8 teaspoon ground cloves
Directions
Set oven rack in the lowest position & set the heat to 350. In a large bowl, whisk all ingredients together. Pour mixture into crust & bake 60-70 minutes until center is set. Let cool to room temperature before serving. You can make this pie up to 2 days ahead if you stick it in the fridge loosely covered in plastic wrap.
Recipe taken from Real Simple Magazine
No comments:
Post a Comment