If you have been searching for the best pumpkin pie recipe, then search no more! This is it. I promise. You'll love it. :o)
- 1 1/4 cups packed brown sugar
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups pumpkin puree
- 3 eggs
- 1 cup heavy cream
- 1/3 cup milk
- 9" pre-made pie crust
Preheat oven to 375 degrees F. In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine. Pour the filling into pie crust and bake until the center is set. About 65-70 minutes. Cover the edges with foil if crust begins to brown too quickly. Let cool about 2 hours before cutting and serving.
Freezer directions: let baked pie cool completely. Then freeze up to 6 months. Thaw and bake for about 30 minutes or until heated through.
You can also just freeze the pie filling by pouring into a freezable container and freezing. Then just thaw an pour and bake as usual.
