It’s the hap, happiest time… of the year. PUMPKIN SEASON!

27 Oct

Happy almost Halloween PEELers! Personally, I have grown to love Halloween more as an adult (WHAT? I’m an adult?) than I did as a kid. Probably because Pumpkin, and specifically, Pumpkin Pie, is one of my absolute favorite things in the world!!!!! So… without any ado, here is my Pumpkin Pie recipe. And I have to say… without meaning to brag… that this is one of the best Pumpkin Pies I have ever eaten. Enjoy!!!!

Ingredients:

  • 1 (9 inch) unbaked deep dish pie crust
  • 2/3-3/4 cup honey (depending on how sweet you want it)
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 extra large eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin (not pumpkin pie mix!)
  • 6 oz. 2% milk
  • 6 oz. heavy cream
  • 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons softened butter

Directions:

  1. Preheat oven to 425 degrees F.
  2. Combine salt, cinnamon, ginger cloves, and nutmeg in small bowl. Beat eggs and honey together in large bowl until thoroughly combined. Beat in pumpkin and spice mixture until frothy. Gradually stir in milk and cream until combined, then blend for 15-20 seconds. Pour into pie shell.
  3. In a separate small bowl, cut softened butter into combined flour and brown sugar mixture until solid crumbs are formed. Set aside.
  4. Bake pie for 15 minutes. Reduce temperature to 350 degrees F and bake for 15 more minutes then take out of oven and sprinkle crumble topping on pie. Continue to bake for 20-25 minutes for convection oven, or 30-35 minutes in regular oven, or until knife inserted near center comes out clean. Cool on wire rack for at least and hour before serving. Refrigerate after enjoying! (Do not freeze as this will cause the crust to separate from the filling.)

I hope everyone enjoys this recipe, and HAPPY HALLOWEEN!

Katherine
Assistant Editor

 

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