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Authentic US Pumpkin Pie

Added 2024-11-24 20:26:27 +0000 UTC

This recipe, most synonymous with Thanksgiving, can be enjoyed anytime of the year. Pumpkin pie is a sweet, warmly-spiced tart, best served with whipped cream (Chantilly).

If possible, use fresh pumpkin puree instead of the canned variety.

2 cups pumpkin puree
1/2 cup packed brown sugar
3 Tbsp molasses
1/2 tsp salt
1/4 tsp fresh grated nutmeg
1/4 tsp ground ginger
1/2 tsp cinnamon
1/8 tsp ground cloves
1 1/3 cups milk
3 Tbsp Bourbon
3 large eggs

Whipped Cream for topping

Pre-heat oven to 425 F.

1. Use a pre-baked pie shell recipe with a fresh made or store-bought crust.

2. Whisk all the ingredients together EXCEPT THE EGGS in a pan. Cook this mixture over low heat until it's bubbling.

3. Remove the pan from the heat and whisk in the eggs, one at a time.

4. NOTE: To ensure a silky-smooth texture, pour this entire mixture through a fine sieve/strainer into the pre-baked pie crust. This will remove the egg curdles.

5. With the filled pie crust on a lined baking sheet, place this in the oven. Bake for 10 minutes on 425 f, then lower the temperature to 350 f. Bake for 10-15 minutes.

6. NOTE: If the crust starts browning too quickly, place some strips of aluminum foil along the edges.

7. The pie will be done when it's puffy in the center. At this point, the pie will still be jiggly, but it will set quickly once it cools to room temperature.

8. Let it cool for one hour. Serve with whipped cream (sweetened or unsweetened)