Everyone loves pumpkin pie so if you are running out of ideas just whip this up!
What you'll need
- Homemade or frozen crust for one-crust pie
- 3 large eggs, beaten
- 1/2 cup light or dark brown sugar, firmly packed
- 1/2 cup cane syrup
- 1 cup heavy cream
- 1 1/2 cups pumpkin puree
- 1 tbsp. rum, optional
- 1/2 tsp. salt
- 1/2 tsp. nutmeg or ginger, depending on your preference
- 1/2 tsp. cinnamon
- 1/2 cup pecan halves or sugared nuts, optional
How to make it
Line a 10-inch pie pan with crust and prebake it. Preheat the oven to 350 degrees. In a large mixing bowl, beat the eggs, brown sugar, cane syrup, cream, pumpkin puree and seasonings. Pour the filling into the prebaked shell. Bake for 40 minutes or until the filling has set around the edges. Remove the pie from the oven and, if desired, decorate the top with two rows of pecan halves or sugared nuts while it is still warm. Cool thoroughly before serving. This can also be made without a crust or with a gingersnap-crumb crust, in which case it should not be prebaked. Makes 8 servings.
Use a Facebook account to add a comment,
subject to Facebook's Terms of Service and Privacy Policy.
Your Facebook name, profile photo and other personal information
you make public on Facebook (e.g., school, work, current city, age)
will appear with your comment. Learn More.
