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Homemade Pumpkin Pie

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Ingredients
  Pastry 1 (For 2 Crust 9 Inch Pie)
  Eggs 5
  Canned pumpkin 28 Ounce
  Brown sugar 1 1⁄2 Cup (24 tbs), packed
  Granulated sugar 1⁄2 Cup (8 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Light cream 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Cinnamon 3 Teaspoon
  Nutmeg 1 1⁄2 Teaspoon
  Ginger 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon
  Cream cheese 4 Ounce (1 Package, Room Temperature)
  Light cream 1 Tablespoon
  Molasses 1 Tablespoon
Directions

Divide pastry into 2 equal pieces and use each to line a 9 inch plate building a high fluted edge to hold filling.
Do not prick pastry.
Preheat oven to 425°F.
Beat eggs lightly in large bowl.
Stir in pumpkin, brown sugar, granulated sugar, 1/4 cup molasses, 11/2 cup cream, salt and spices.
Beat until blended.
Pour pumpkin mixture into unbaked pie shells (about 4 cups per pie).
Cover edges of crusts with narrow strip of foil to keep them from browning too much.
Bake 20 minutes at 425°F.
Reduce temperature to 325°F and continue baking about 35 minutes or until knife inserted about 1 inch from edges comes out clean (centre will be a little soft but will set as pie stands).
Remove foil about 10 minutes before end of baking.
Cool.
Blend cream cheese, 1 tablespoon light cream and 1 tablespoon molasses until fluffy.
Put through an icing tube to from a lattice on top of each pie.
Chill until shortly before serving.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Vegetable
Interest: 
Party

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