1 hr 30 mins
This "So Thankful" Pumpkin Pie is a delicious end to a rich Thanksgiving dinner. With every melt-in-your mouth, you will be asking for another slice in no time.
In November when the leaves turn to breathtaking shades of red, orange, and auburn brown, I love to take a moment to reflect on what I am thankful for this year. With the holidays coming up, especially Thanksgiving, it's a great time for family and friends to sit around the fire or the dinner table letting each other know who or what is important to each and every one of them.
During the holidays I have always loved switching on the television to find Martha Stewart's cooking show on air. I'd leave it on for the whole morning or afternoon and watch her making pumpkin pies, roasting turkeys, or icing a cake.
The filling for this Pumpkin Pie recipe can be made in advance and stored in the fridge for up to three days. Bake it and eat it fresh or do eat it for breakfast the next morning. Enjoy with whipped cream or vanilla ice cream on top for a classic pumpkin pie dessert.
1 frozen pie crust
2 cups of heavy cream
2 cups of canned pumpkin pie filling
1/8 cup of sugar
2 tablespoons of brown sugar
1 tablespoon of pumpkin pie spice or equal portions of cinnamon, nutmeg and cardamom
2 eggs, room temperature
Optional: whipped cream or ice cream for serving
Preheat the oven to 375º
Pour the heavy cream and sugars into a medium saucepan and turn the heat to low
Add the pumpkin pie filling spices and mix well
Remove from the heat and stir in the beaten eggs
Pour entire mixture into pie crust
Bake for 1 hour and 15 minutes
Let cool for 15 minutes and serve
Keeps for 5 to 8 days in the fridge. Store for up to three months in the freezer.