This is so close to the recipe I use. I do bake on a slower overn, 350 to 375. Also, this will work equally well with pumpkin, squash or sweet potato. We just used some leftover candied yams this way. mmmmmm.
Most Wonderful Pumpkin Pie
Summary
| Yield | |
|---|---|
| Source | Newspaper Nov. 1994 |
| Prep time | 30 minutes |
| Recipe Types | pastry |
Description
This is the best pumpkin pie I have ever found. The only one who may want to pass is a teetotaler. This is a recipe for 1 DEEP dish pie.
Ingredients
| 2 | c | pumpkin puree homemade preferred |
| 2⁄3 | c | dark brown sugar, packed |
| 1⁄3 | c | sugar |
| 1 | T | all-purpose flour |
| 1 1⁄2 | t | ground cinnamon |
| 1 | t | fresh grated nutmeg |
| 1⁄2 | t | ground ginger |
| 1⁄4 | t | ground allspice |
| 1 | c | heavy cream |
| 1 | c | milk |
| 2 | large eggs | |
| 3 | T | bourbon or rum |
| 1 1⁄2 | t | vanilla |
Instructions
In a large bowl, whisk together all the ingredients. Pour into a prepared 9 1/2 inch DEEP dish pie crust (baked 8 to 10 min) and bake at 400 degrees for about 45 minutes (center should be slightly wobbly). Cool on a wire rack. Serve with whipped cream.
Notes
I did not have any bourbon or rum so I used Irish whiskey. If using Irish whiskey use 2 Tablespoons instead of 3.
