This will make a deep pie, any leftover filing can be baked on it’s own as a crustless version or use to dip bread into for a yummy french toast. For the crust I will either make my own or shortcut and use a frozen shell, a graham cracker crust is also a nice compliment to the pumpkin and spice flavors. If you use a winter squash instead of pumpkin the flavor will be stronger and depending on the squash earthier.
- 1 cup of sugar ( may substitute honey about 3/4 cup – will result in a heavier pie)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 cups of pumpkin puree
- 1 cup of heavy cream
- 4 large eggs
Blend ingredients together. Pour into prepared pie shell. Bake in preheated oven 425 F for about 15 minutes, then continue baking at 350 F for another 45-60 minutes until a knife inserted in the center comes out clean.
Hints: To keep crusts from burning cover them with strips of aluminum foil.
You can substitute 4 teaspoons of pumpkin pie spice for the individual spices if you prefer.