Pumpkin Pie Filling
Ingredients
- 16 oz can Pumpkin puree, (2 cups)
- 1 cup 10% cream
- 1/2 tsp nutmeg (freshly grated) ( see below )
- 1/2 tsp salt
- 3/4 cup dark brown sugar (use 2x the molasses)
- 2 large eggs
- 1 large egg yolk
- 1 blind baked 9" pie crust (10-12 mins)
Instructions
- Preheat oven to 350F
- Simmer puree over medium heat for 3 minutes, or until slightly thickened.
- Stir in the cream, nutmeg, salt.
- Return to a simmer, remove from heat, and let cool 10 minutes.
- In a separate bowl, whisk the sugar, eggs, and yolk until smooth.
- Whisk in the pumpkin puree until thoroughly combined.
- Pour into warm pie crust, and bake until centre jiggles slightly, 45-50 mins
- Let cool on a rack at least 2 hours before slicing. It's best the next day.
- Optional - sprinkle light brown sugar over the pie and torch it to make a crisp top.
Notes
Using just the nutmeg is great if you want your pumpkin pie to taste like pumpkin. What most people really want is for it to taste like the commercial version, so add 2 tbsp (yes, tablespoons) of my pumpkin spice mix.