Pumpkin Pie

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Use a 10” tart pan with removable bottom.
 
Pie Filling
  • 2 cups pumpkin puree (use Sugar Pie Pumpkin, not pumpkin pie filling
  • 3 eggs
  • 1/3 cup sugar
  • ¼ cup brown sugar
  • 2 tbsp molasses
  • 1 tbsp flour
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp salt
  • ½ cup whipping cream
  • 1 tsp vanilla
Whisk the eggs into the pumpkin, add sugar, molasses, flour, spices and salt.  Fold in the cream and vanilla.  Pour into an unbaked 10” pie shell.
 
Topping
  • ½ cup whole wheat flour
  • ¼ cup sugar
  • 1/3 cup brown sugar
  • ½ tsp cinnamon
  • ½ cup butter
  • ¾ cup toasted pecan pieces
  • ¼ cup chopped crystallized ginger
Scatter the streusel topping over the pumpkin.  Bake until the top is evenly cooked and no longer looks wet, about 50-60 minutes.
 
ENJOY!