Easy Pumpkin Pie
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Canned pureed pumpkin||2 Cup (32 tbs)|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Ground cardamom||1⁄4 Teaspoon|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Half and half||3⁄4 Cup (12 tbs)|
|Pecan halves||1⁄4 Cup (4 tbs) (Used For Garnish)|
Preheat oven to 450Â°F.
Beat eggs and both sugars together until light.
Stir in pumpkin puree, spices and salt and mix thoroughly.
Stir in cream and half-and-half.
Roll out pastry on a lightly floured work surface, and line a 9-inch pie pan with it; trim and crimp edges.
Pour in the filling.
Bake the pie at 450Â°F. for 8 minutes, then reduce heat to 325Â°F.
and bake for another 40 to 45 minutes, or until filling is set (a knife inserted in the center will come out clean).
Arrange pecan halves decoratively around the edge, pressing them lightly into the warm filling.
Arrange another 5 pecans in a flower pattern in the center of the pie.
Cool completely before cutting.