Over the years my mom has become skeptical of pumpkin pie because she doesn't like the overpowering spice taste but this recipe even won her over, I made it another 4 times after the first and it was quickly finished each and every time. I love topping it with some whipped cream and an extra sprinkle of cinnamon for authenticity. Absolutely delicious and the perfect comfort food after a cool afternoon raking leaves.
One thing that I noticed is there's always a little extra filling, so when all your filling doesn't fit in the pie shell don't think you've done something wrong, just discard the extra (or eat it like my friend does when she makes it with me ;) and it'll come out just fine.
I also eliminated the cloves from the recipe because I find it more pleasant without but that's up to your taste so I will list it below incase that is a flavour you would like to add to yours. I find it quite nice to grind your own nutmeg if you have it on hand, otherwise already powdered works just fine!
- 1/4 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (I leave this out, I find it an overpowering spice)
- dash salt
- 1/2 cup sugar
- 1 (15oz) can pumpkin puree (I only found 14 oz cans and even with thay you may have a little filling left)
- 1/2 cup maple syrup
- 1 tsp pure vanilla extract
- 2 large eggs, lightly beaten
- 1 cup 35% cream
- 1 unbaked 8 inch deepdish pie shell (make sure it's deepdish or the filling won't fit!)
- Freshly whipped cream to top (or spray whip)
1. Preheat oven to 425 degrees F
2. Combine spices and sugar
3. In a seperate bowl combine pumpkin, maple syrup and vanilla, stir in eggs, spice mixture and cream
4. Pour into pie shell and bake for 15 minutes, reduce oven heat to 350 degrees F and bake for 1 1/2 hours
I like to refrigerate until completely cool before eating!