Good news! Pumpkin pie is one of the fastest and easiest pies to make from scratch – great for beginners, and so much better homemade than store bought. All you need to do is whisk together the filling ingredients and bake it in an unbaked shell until it’s set, then cool or chill and serve whenever you’re ready for it. Unlike with fruit pies, you needn’t worry about the crust sogging out or the juices being too runny. You don’t need to worry about a top crust; I like to cut my trimmed scraps of pastry into tiny leaves, with “veins” made gently with the tip of a sharp knife; bake them separately on a cookie sheet and then lay them on top of the baked pie.
Sweeten your whipped cream with a little dark brown sugar or maple syrup to complete the effect.
Brown Sugar Pumpkin Pie
1 unbaked 9″ pie crust
1 14 oz. (398 mL) can pure pumpkin
3/4 cup half & half, evaporated 2% milk or whipping cream
1 cup packed dark brown sugar
3 large eggs
1 Tbsp. molasses (optional)
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
Pinch nutmeg (optional)
Preheat the oven to 350°F.
In a large bowl, whisk everything until well blended and smooth. Pour into the crust.
Bake for 50-60 minutes, until the filling is set but still just a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack. Serve the pie at room temperature with whipped cream, sweetened with a little sugar or maple syrup.
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