Fall starts tomorrow! I wanted to test out a few pies before the Holidays, the first pie I made was a Caramel Apple Pecan Pie and it was absolutely delicious. Pumpkin pie is pretty simple to make, it's just a little tough getting the right amount of spices that you like. I wanted a little more spice, so I simply sprinkled some pumpkin spice and nutmeg over the pie and homemade whipped cream which gave it more flavor and made it look pretty. =)
Start by making a pie crust. See how to make the dough in this post. Roll out your pie crust dough to form a circle.
Next, roll the dough on the rolling pin to move it easier.
Carefully place the dough into the pie pan and make sure it's pressed against the sides.
For the crust, I made a pecan and gingersnap cookie layer. Start by toasting 1/4 cup pecans in a 350 degree oven for ~6 minutes.
After the pecans have been toasted, finely chop them.
Also, finely chop the gingersnap cookies. Mix the chopped cookies with the chopped pecans.
Pour the mix into the pie crust and press against the sides. *Update* You can skip the pecan and gingersnap layer if you prefer, I couldn't really tell it was there.
Now for the pie filling!
Here's what you need:
- 3 large eggs
- 2 cups pumpkin puree or one - 15 ounce can of pumpkin puree (not pumpkin pie filling)
- 1/2 cup heavy whipping cream
- 1/2 cup dark brown sugar
- 1/4 cup white (granulated) sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Pour the mixture into the prepared pie crust.
Place the pie on a baking sheet and bake for about 50-55 minutes or until the filling is set and the crust has browned.