Devita's Pumpkin pie recipe
Pumpkin Filling:3 large eggs2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin ( I use the can most often)½ cup (120 ml) heavy whipping cream½ cup (110 grams) light brown sugar1 ½ teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground cloves
¼ teaspoon ground nutmeg½ teaspoon salt
In a large bowl, lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared uncooked pie shell and place on a large baking pan to catch any spills. Bake the pie at 425 degrees for 15 minutes. Then reduce heat to 350 degress for about 60 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch from side of pan will come out almost clean.
Cool on wire rack and serve with whipped cream – especially good with maple syrup whipped cream
Enjoy!
