Pumpkin pie

Pumpkin pie is a traditional Americans Thanksgiving dessert. Pumpkin comes from Native America and pumpkin pie as we know it today was invented sometime in 18th century.

This is the BEST pumpkin pie recipe! You will need few simple ingredients. Let’s start with pie crust – you can find easy step by step recipe here. Another important ingredient is pumpkin puree – no worries we’ve got you covered in this case as well. You can find a recipe for homemade puree here.

 

You can also play around with leftover dough from pie crust – feel free to cut out different shapes and decorate your pie. Bake cookies separately on 190 degrees for 10 minutes.

 

Combination of pumpkin puree, gingerbread spices and cinnamon will definitely get you into holiday baking spirit. Enjoy!

Ingredients

3 large eggs – room temperature  

425g (1 can) pumpkin puree – no additives, 100% you can find a recipe for home made pumpkin puree here

120 ml double cream - 33%

100g light brown sugar

1 teaspoon cinnamon

2 teaspoon gingerbread spices

½ teaspoon salt

Cake tin – 23cm

Directions  

Preheat oven to 190 degrees.

1. In a large bowl whisk eggs and add 425 g pumpkin puree, 120 ml double cream, 100 g light brown sugar, 1 teaspoon cinnamon, 2 teaspoon gingerbread spices and ½ teaspoon salt.

Mix well.

2. Pour the mixture over a dough. You can find a recipe for basic pie crust here.

Bake between 40 – 50 minutes. Bake until centre of pie still looks wet and the crust is browned.  

Place the pie on cooling rack to cool down. Serve at room temperature with whipped cream.