My recipe is pretty simple. It turns out perfect and delicious every time - I try to make one every few months and I usually end up eating the entire pie as dessert.
It's the kind of dessert that's so good your muscles go limp on the first bite because your taste buds completely take over :) It's very easy: once you've got all your ingredients together you basically put 'em all into a bowl, mix 'em together, pour into crust, & bake. I start with a ginger snap crust instead of graham cracker:
- 3/4c(6oz) ginger snaps
- 1tbsp dark brown sugar
- 1tsp ground fresh ginger
- 1oz(2tbsp) butter, melted
Grind ginger snaps in food processor (or crush) until fine. Combine all ingredients. Press evenly into 9inch pie dish. Bake at 350F 10-12min til firm.
For the pie:
1 1/4c canned(1 15oz can) or cooked pumpkin. Libby's canned pumpkin is my favorite. I've tried Alton Brown's with fresh pumpkin along with a few others, but I've always come back to that one. Make sure your can is simply 100% pure pumpkin, no other variant.
- 1/2c light brown sugar
- 1/4c granulated (white) sugar
- 1/4tsp fresh (ground/grated) ginger
- 1tsp cinnamon
- 1/4tsp ground cloves
- 1/4tsp ground nutmeg
- 1tsp flour
- 2 large eggs, slightly beaten
- 1c undiluted evaporated milk (or light cream)
- 2tbsp water or rum (I use water, but that's because I'm a recovered alcoholic haha)
- 1tsp vanilla
Using mixer, combine pumpkin, sugars, spices, and flour.
Add beaten eggs; mix. Add evaporated milk (or cream), water (or rum), and vanilla; mix.
Pour into crust-lined 9-inch pie dish. Bake in pre-heated 425F oven for 15min, then reduce heat to 350F and bake for 35min longer or until set.
Let cool completely.
I have a Danish family coming over (to the U.S.) in November who's nuts for pumpkin pie, I can't wait to make them this one!