Pumpkin Pie is so classically fall. It's even better when it's topped with cinnamon whipped cream...
Before we make pie, we need pumpkin purée. You can buy some or make your own. To make your own: halve, seed and bake one medium sized pumpkin cut side down at 400° for about 45 min to an hour. Scoop purée off the peel. Blend or strain it if you want it extra smooth. (I used a jarrahdale pumpkin + mine made enough purée for 4 pies)
Now, let’s make pumpkin pie together...
I’m making enough filling for 2 pies. So I’ll tell you the measurements im using for a double batch as I go, and then at the bottom, I’ll have a photo of a single-batch recipe. Confusing? Sorry. Here we go...
In a small bowl pour 1 cup granulated sugar.
Then whisk in spices: 2 t cinnamon, 1/2 t cardamom, 1/2 t nutmeg, 1/2 t cloves, 1/2 t salt, 1/2 t ginger.
In a bigger bowl, pour in 30oz of pumpkin purée. (Store bought cans come in 14oz each its okay to just use two of those)
stir in 1/2 c maple syrup and 2 teaspoons vanilla.
next 4 eggs, beaten.
stir in your spice/sugar mix.
stir in 2 cups heavy cream.
place your pie crusts in their dishes
pour filling over the crusts
bake at 425°for 15 minutes and then at 350° for 90 minutes.
let them cool on a rack before refrigerating.
(Jeremy had already eaten this much pie before I was able to take photos 🙃)
Optional: cinnamon whipped cream topping
1 cup heavy cream
1/4 c powdered sugar
1/4 t cinnamon
whip on high
till it holds it’s shape. Keep refrigerated until ready to use.