Traditionally a fall favorite, you can always try this dessert if you are seeking warmth and comfort during any season. It does go well with fall foliage or snowing weather. Try it with spiced Chai – it will really bring out the velvety goodness of the rich pumpkin filling and buttery golden crust. Top off the richness of this dessert with a dollop of whipped cream for a heavenly experience.

Ingredients (Pumpkin Pie)

  • Pre-made or homemade crust (9 in)
  • 1 15 oz can pumpkin puree
  • 3/4 cup heavy cream
  • 3 eggs
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp ginger
  • 1/4 (even less maybe; like a pinch) tsp cloves
  • 1/4 tsp nutmeg
  • 9 tbsp brown sugar (either kind will do)
  • 3 tbsp salted butter
  • 1/2 tsp salt
  • 1 tbsp maple syrup

Method

Prep Time: 15 min

Cook Time: 85-95 min

(Serves 8)

  1. Line your crust in a pie plate or begin to blind-bake (put beans or pie weights in the middle with parchment paper) the crust for about 20 min until edges begin to lightly brown. Then cover the edges with  foil and bake for about 10-15 more min until body is brown.
  2. Meanwhile, combine all the ingredients above and whisk until smooth. Add to the baked crust and pop into the oven for 45 min or until middle is slightly jiggly.
  3. Let set and cool for a minimum of 3 hours.
  4. Serve and enjoy with whipped cream!

Note: if you have extra filling, you can make some mini pies! (: