I made this pumpkin pie on Thanksgiving yesterday, and it was a big hit. I know that a lot of the time, people use canned pumpkin puree, canned condensed milk, and a frozen pie shell. This is not necessary. My pumpkin pie recipe requires no plastic packaging, except the plastic lid on the heavy cream. I don’t think I can avoid this unfortunately. This recipe is extremely delicious, and I think you should try it out! Here are the ingredients I used:
- 1 Perfect Flaky Pastry pie shell
- 2 cups Pumpkin Puree
- 3 eggs, lightly beaten
- 1/2 cup heavy cream (I use Straus heavy cream in a glass bottle. This heavy cream is delicious. It’s local and organic and the cows are grass fed. It’s the brand of heavy cream that the French Laundry uses.)
- 1/2 cup packed brown sugar (I buy brown sugar in bulk with a cloth bag.)
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
This is really easy. Just put all the ingredients in a bowl. (Except the pie shell. Do not mix the pie shell into the filling. )
Whisk to combine. You should end up with a smooth custard.
Pour into pie shell. I just poured mine into the shell without taking it out of the oven, since the pie shell was in there anyway.
Yes, I have a small oven. Bake at 375 degrees for 50-55 minutes, or until custard is set. Remove pie from oven and place on wire rack to cool.
My crust is kind of funky because I tried to flute it. It would have looked nicer if I had left it alone. But it still tasted really good, and no plastic went into the garbage.