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Pumpkin Pie

4.00 Mitt(s) 5 Rating(s)5 votes, average: 4.00 out of 55 votes, average: 4.00 out of 55 votes, average: 4.00 out of 55 votes, average: 4.00 out of 55 votes, average: 4.00 out of 5

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Level: Intermediate

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Description

This here is the best, pumpkin pie ever! Well that’s my opinion anyway. No canned milk in here! It’s the texture of custard with flavors of pumpkin and spices that make you wish the holidays came around more than once a year.

Ingredients

  • 1 teaspoon Cinnamon
  • ¾ teaspoons Allspice
  • ⅛ teaspoons Cloves
  • 1-½ cup Sugar
  • 1 cup Half-and-half
  • 1-¼ cup Pumpkin
  • 3 whole Eggs
  • 1 teaspoon Vanilla
  • ¼ teaspoons Salt

Preparation

Prepare your favorite pie crust and keep it refrigerated until needed.

Mix the spices with the sugar. Warm half and half to luke-warm. Beat the eggs until smooth and add the warm half and half, beating constantly. Stir the sugar mixture into the pumpkin. Add egg, half and half mixture, vanilla and salt. Stir well, but do not beat. Pour into prepared pie shell.

Bake in a preheated 400 degree oven for 15 minutes to the set the crust. Lower oven temperature to 325 degrees for about 45 additional minutes. It will be slightly wiggly, but will firm up as it cools. To get the consistency just right, chill in the refrigerator for several hours before serving.

Slice and serve slightly warm with a dollop of stiffly whipped cream.

5 Comments

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mdkoepp on 10.19.2010

Yummy! This was wonderful. My husband loves pumpkin pie for his birthday and I think he will be requesting this for a long time! We ate it warm with some homemade whipped cream last night and the kids had it this morning for breakfast. Thanks for sharing.

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FarmWifeGina on 11.29.2009

Mmmm, yes, this IS some of the best pumpkin pie ever! So easy, but so yummy with a lovely texture! This will be my go-to pumpkin pie recipe from now on!

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alephzayin on 9.27.2009

I made this last night (along with P-Dub’s Perfect Pie Crust). The crust I used apple cider vinegar and butter flavored crisco, I’m impressed and pleased with the results. Then I pureed my own pumpkin, but left it probably too stringy. I love how this recipe worked. The only drawback is that it’s almost too sweet – I would probably use less sugar if you’re using real pumpkin. I did use evaporated milk instead of heavy cream and probably didn’t mix it right, because it was REALLY soupy. But it did set (mostly) after an hour in the oven, and when I pulled it out for an after-lunch treat today, the center had set. It’s very delicate and delicious! I will definitely make this again!!

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Cindy on 8.4.2009

The combination of the beaten eggs and warmed half and half will create the custard after it’s baked. Make sure the half and half is just luke warm or it could cook the eggs. Make sure you SLOWLY pour the half and half into the eggs while beating constantly. Enjoy!

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breechbirth on 7.31.2009

So are we going for a full-blown, thickened custard here, or just warming the half and half and just incorporating the eggs into it? Sounds pretty delish to me either way, might give it a try one day!

5 Reviews

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melissar on 12.3.2011

Tried this for Thanksgiving and am sorry to say it was a big disappointment. I was looking for a recipe with a creamier, more custard-like consistency, and this one had that, but was WAY too sweet. After the fact, I compared this recipe to the “classic” recipe on the Libby’s pumpkin can and this one has DOUBLE the sugar. I should have checked that ahead of time and adjusted accordingly. I found the sweetness overpowering and unpleasant.

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Lizzybits on 11.28.2010

This was perfect. It had a wonderful texture and I couldn’t have been more happy with this recipe.

I didn’t have any problems with the oven time, it was slightly wobbly in the center, but after setting in the fridge, it was perfect.

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shellamy on 11.26.2010

Made this for Thanksgiving, wonderful taste but cooking times I think are off. After baking for 1 hour we had to leave to mother-in-laws house for the dinner ended up using her oven and baking for almost another half hour.

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mdkoepp on 10.19.2010

Yum! I too followed this recipe exactly and it is the PERFECT pumpkin pie.

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girlcancook on 10.6.2010

Wow! This is the BEST pumpkin pie I have EVER tasted! I had two pieces today. Oh my! I found the perfect pumpkin pie recipe! Thank you for sharing this recipe. I completely followed the recipe and the baking time and it turned out just wonderful!

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