I have to admit, I'm new to the Pumpkin Pie train......I have always loved pumpkin spice, I tried pumpkin spice latte (which I love) and pumpkin bread but when it came to pie I've always been team Sweet Potato Pie
One year my son came home from a school holiday party and asked why I never made a Pumpkin Pie for Thanksgiving. He had tasted it at school and loved it. I told him that I would get a recipe and make sure he has one every year.
This is now a go to recipe that has not only made him happy but converted my husband and brother into Pumpkin Pie lovers.
The pumpkin pie versus sweet potato pie taste is completely different for me.
Pumpkin is a firmer texture when cooked and it has a stronger flavor.
It is however equally as good.
Make this one or even make them both and tell me which do you prefer.
Lets get to baking:
2 large eggs plus the yolk of a third egg
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 15-ounce can of pumpkin purée
1 1/2 cup heavy cream or one 12 oz. can of evaporated milk
1 pie crust, homemade or store bought
Preheat your oven to 425°F.
Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, and ground cloves.
Mix in the pumpkin purée. Stir in the cream milk Beat together until everything is well mixed.
Pour the filling into an uncooked chilled or frozen pie shell.
Bake at a high temperature of 425°F for 15 minutes.
Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more.
The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
(About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)