For The Glutton’s
The Best Pumpkin Pie
It’s that time of year when living abroad is hardest, even when you’ve traded an icy hell for paradise. The holidays just aren’t the same without family. Or without the food your family makes…
Today I’m sharing my sister’s Pumpkin Pie. It’s absolutely mind blowing, she’s nailed that thing. I think it would also go perfectly with my Salted Caramel Sauce…
- 2 eggs
- 2 cups pureed pumpkin
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1 2/3 cups milk
- 1 pie crust (apparently my sister gets her dough from our mom, who, due to time zones, is asleep. Out here I’m using store bought anyway…)
Beat eggs slightly, add remaining ingredients. Bake at 425F for 20 mins, or until firm.
- 1 cup heavy cream
- 1 tsp Vanilla extract
- 1 tbsp confectioners sugar (powdered sugar)
The key to perfect whipped cream is making sure everything is ice cold. Stick the beaters, the bowl, everything into the freezer for 20 mins before preparing.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in remaining ingredients. Careful not to over beat!