Wednesday, January 6, 2010

My Lighter Textured Pumpkin Pie

This year, my family didn't request my pumpkin pie, but my husband was really itching for some pumpkin pie, so I decided to bake one for our Holiday visit to our friends who live about an hour and a half away. I used a frozen pie crust, which fit perfectly in my pie carrier and allowed me to leave a good section of pie with our friends. Someday, I will master a homemade crust, but this wasn't the day. I didn't like pumpkin pie for most of my life, but a few years ago, I decided to make one for my husband and didn't feel like using the one on the back of the Libby's can. I found this recipe on, but the recipe is no longer active on the site. The original recipe included a homemade whipped cream topping with candied ginger, but I haven't ever made that. I just love the basic recipe for this pie. It is a cross between a standard pumpkin pie and a chiffon pie - a little airier than normal, but still substantial enough. This was a big hit for our holiday visit!

"My" Pumpkin Pie
1 Prepared, uncooked pie crust
2 eggs
1 cup firmly packed brown sugar
1/2 cup whipping cream
1 15 oz can pumpkin
1 tsp pumpkin pie spice (or a little more, if you like it spicy)
1/2 tsp salt
Heat oven to 425 degrees. Beat eggs at medium speed in a large mixing bowl until thick and lemony (about 2-3 minutes). Add cream. Beat for 1 minute more. Add remaining ingredients and beat until well incorporated (1-2 minutes). Pour into prepared crust. Bake for 10 minutes. Cover edges and reduce oven temp to 350 degrees. Continue baking for 40-50 minutes or until knife inserted in center comes out clean. Cool completely. Serve with whipped cream.

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