The Pioneer Woman Tasty Kitchen
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Best Pumpkin Pie – Without A Lie!

4.89 Mitt(s) 9 Rating(s)9 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 59 votes, average: 4.89 out of 5

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Level: Intermediate

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Description

This pie recipe helped Cathy win Food Network Canada’s “Dinner Party Wars” in October 2011!!

Ingredients

  • 2 cups Brown Sugar
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • ½ teaspoons Ginger
  • ¼ teaspoons Cloves
  • ½ teaspoons Nutmeg
  • 4 whole Eggs
  • 3-¼ cups Canned Or Fresh Roasted Pumpkin Or Squash
  • 1 cup Evaporated Milk
  • 1 cup Table Cream/Heavy Cream Or Even Whole Milk
  • 2 whole Pie Crusts OR 24 Tart Shells

Preparation

This recipe makes 2 deep dish pies or 24 tarts. Put your two pie crusts into two deep dish pie pans and set them aside. Preheat oven to the below heat level (depending on if you are making pies or tarts).

In a large bowl whisk together all of the pie filling ingredients (everything except the crusts). Make sure that all of the lumps are gone and the spices and sugar are mixed thoroughly.

Pour the filling evenly into your pie crusts or tart shells. Place pies on the bottom shelf of the oven.

For pies: Bake for 20 minutes at 450 F then bake for 25 minutes at 350 F.

For tarts: Bake at 375 F for 30 minutes.

Warning: Be prepared for ooohs and aaahs!

Tip: If you find your crusts are getting too dark too fast, put a piece of aluminum foil loosely on the top of the pies or tarts while they are still baking.

2 Comments

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Cathy Bray on 9.19.2011

Hi Jolieo! Table Cream is just the stuff you put in your coffee. I’m Canadian so we might call it something different. It is 10 % milk fat if that helps. Also if you wanted to use whole milk that would be good too. : )

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jolieo on 9.17.2011

What is table cream? Is that whipping cream?

9 Reviews

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agornel on 12.23.2015

Made these for Thanksgiving and making them for Christmas!

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Kelly on 12.26.2012

A hit at our house!

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littleohme on 12.14.2012

I split the recipe in half and made one pie this afternoon. The pumpkin filling was the perfect consistency, and didn’t have too much shrinkage; the only thing I changed was I omitted the cloves. I covered the crust with foil for the last ten minutes to slow the edges from browning too much. The recipe is a keeper, for sure – the next time I’ll cut back on the sugar a bit. The pie received rave reviews – thank you!

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Natalie on 11.1.2012

I’ve made pumpkin pies with the canned stuff before but I used this recipe for the first time using fresh pumpkin and it was awesome!!

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jennifer redinger on 11.27.2011

made pumpkin pie for the first time and used this recipe. Best decision ever. My husband ate one entire pie himself. Will be making this again next year.

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