Brilliantly Delicious Pumpkin Pie

Every year on Thanksgiving my family and I gather at my parent’s house to celebrate all we’re grateful for.  Over the years we’ve shared countless laughs, memories and reasons to be thankful.

I especially love that everyone in our family is assigned a certain traditional Thanksgiving dish that he or she makes best – just to keep the flavor of the holidays consistent throughout the years.  For the past several years, I’ve had the privilege of making the pumpkin pie!

Pumpkin pie is the single most requested dessert at my family’s Thanksgiving table and it’s always been a personal favorite of mine!  I have so many fond memories of making pumpkin pie at my Grandmother Taylor’s house as a child.  Unfortunately, I don’t have my grandmothers old recipe.. but I do believe my taste buds have steered me in the right direction while creating my own recipe 😉

Use this delicious recipe to win over your family, in-laws and friends during the holiday season!

Also, if you share and tag your photos with me via Instagram or Twitter using the hashtag #brilliantlydelicious along with a photo tag, you’ll automatically be entered to win the same amazing Emilie Henry Ruffled Pie Dish that I used here from Williams- Sonoma in white or charcoal.  I can’t wait to see your creations!

Wishing you and yours a very Happy Thanksgiving – happy baking!

Pumpkin Pie

 

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Ingredients

• 2 whole eggs plus the egg white from a third egg
• 2 whole eggs plus the egg white from a third egg
• ½ cup packed dark brown sugar
• ½ cup packed dark brown sugar
• ⅓ cup white sugar
• ⅓ cup white sugar
• ½ teaspoon of cinnamon
• ½ teaspoon of cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cloves
• 2 cups of punching pulp pureé (for an easy recipe - try Libby's canned pumpkin pureé)
• 2 cups of punching pulp pureé (for an easy recipe - try Libby's canned pumpkin pureé)
• 1½ cup heavy cream (a 12 oz. can of evaporated milk works just fine too 😉 )
• 1½ cup heavy cream (a 12 oz. can of evaporated milk works just fine too 😉 )
• 1 pack of Pillsbury All Ready Pie Crust (these packs come with 2 pie crusts - score!)

Instructions

1. Preheat your oven to 425°F.
2. In a mixing bowl, beat 2 eggs + the egg white, mix in both sugars, salt, and all of the spices - I use a hand mixer.
3. Add in your pumpkin pureé + cream.  Mix in the pumpkin pureé while slowly adding the cream into the mix.  Beat together until everything is perfectly blended!
4. Place your pie shell into your pie dish and keep the 2nd crust in the freezer for later use.
5. Pour the yummy pumpkin pie pureé mix into your uncooked pie shell and bake it for 15 min at 425°F.  After 15 min, lower the temperature to 350°F and bake for another 45 min.  When you lower the temperature, take the 2nd pie crust out of the freezer and design a braid or crust design of your choice. Once your timer is down to about 35 min, quickly take the pie out of the oven (still letting the timer run) and place the braid along the rim of the pie dish.  I always love adding festive leaves for presentation!  Once your braid and leaves are in place, put your pie back in the oven to finish baking.
6. Once your pie is done baking, place it on a cooling rack for 2 hours. Note that the pie will look extra puffy once it's out of the oven due to the leveling of the eggs.  The pie will deflate as it cools off.
7. Serve with your favorite whipped cream + holiday berries and enjoy! 🙂

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