A winter holiday delight! This family recipe has been passed down for generations and has always been a favorite. While this pie is in no way healthy, we wanted to share this recipe as each and every person we have made it for has absolutely loved it! Feel free to substitute with a gluten-free crust and/or lactose-free milk.
2 9 inch homemade pie shells (or 2 store-bought frozen deep-dish pie shells)
½ cup each brown and granulated sugar
1 tsp ground cinnamon
½ tsp each ground nutmeg, ginger, cloves and salt
28 oz can pure pumpkin (not pumpkin pie filling)
1 ¼ cups milk
1 cup (250 ml) whipping cream
½ cup (125 ml) whipping cream
2 tbsp granulated sugar
½ tsp vanilla
Peanut brittle pieces or crushed gingersnap cookies (optional)
- Preheat oven to 350F (180C) and position rack on bottom shelf in oven.
- Place homemade pastry into the pie dishes (or) remove store-bought frozen pie shells from freezer and place on a baking sheet to thaw for about 10 min and then transfer the shells to a baking dish when thawed.
- In a large bowl, whisk eggs. Whisk in brown and granulated sugars, cinnamon, nutmeg, ginger, cloves and salt. Whisk in pumpkin until blended, then whisk in milk and 1 cup (250 ml) whipping cream until thoroughly mixed.
- Pour into pie shells, then smooth tops.
- Bake on bottom rack of preheated 350F (180C) oven until filling is just set in center when jiggled, 55 to 60 min. Remove from oven to a rack. Let stand 10 minutes before serving.
Delicious served warm or at room temperature. If making ahead, leave pies on racks until cooled to room temperature, about 1 hour. Then loosely cover with plastic wrap and refrigerate.
For topping, just before serving, pour ½ cup (125 ml) whipping cream into a medium-size bowl. Add 2 tbsp sugar and vanilla. Using an electric mixer on high speed, beat until soft peaks form when beaters are lifted. Spoon dollops of cream over pie. Top with pieces of peanut brittle or crushed gingersnap cookies.
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