Today since Staci was awesomely smart and aced her monthly phone call test with her official teacher, we decided to celebrate by going to the Isle of Faith Pumpkin Patch. It is such a cute set up, and the cost is based on donations.
Homemade Pumpkin Pie Recipe
TOTAL 1hr 30mins
Makes 1 (9-inch) pie
Chilled pie dough for a single crust 9-inch pie
3 large eggs
1/2 cup granulated sugar
1/3 cup light brown sugar
1 can pure pumpkin puree or 2 cups fresh pumpkin puree
3/4 cup heavy whipping cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
PREPARE the Pie CRUST
Roll out the dough so that it’s two inches larger than your pie dish. Gently press dough into the dish so that it lines the bottom and sides. Trim dough to within 1/2-inch of the dish edge.
Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges into whatever pattern you like. Refrigerate while you make the pie filling.
MAKE The Pie FILLING
Whisk the eggs and both of the sugars together until smooth. Then add the pumpkin puree, cream, vanilla, cinnamon, ginger, cloves and the salt. Stir until well blended.
BAKE THE PIE
Heat oven to 425 degrees Fahrenheit. Transfer the pie shell to a baking sheet. Pour pumpkin filling into the pie shell. Bake the pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife inserted in middle comes out clean. Rotate the pie once or twice during baking. To prevent the crust from burning, cover with thin strips of aluminum foil.
Now for the big FINISH
Cool on a wire rack for 2 hours or until room temperature. Cut into 8 wedges and serve alone or topped with whipped cream.
To store, cover the cooled pie and keep in the refrigerator for up to 3 days.