Chris Thompson's Pumpkin Pie
Cook Time: 40-50 mins | Yield: Serves 8
- One 9-inch unbaked deep crust pie crust
- 1 1/2 cups white sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 teaspoon cloves
- 1/2 teaspoons ginger
- 3/4 teaspoon nutmeg
- 1/2 teaspoon allspice
- 3 eggs
- 22 1/2 ounces of pure pumpkin
- 1 1/2 cups whipping cream
Preheat oven to 425° F. In a large bowl, beat together the pumpkin and eggs. Add the cream and sugar, then salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth.
Pour pumpkin mixture into the pie shell and bake 10 minutes. Reduce heat to 350°F.; bake 40-50 minutes or until inserted knife near center comes out clean. Remove to cooling rack, serve slightly warm or room temperature. Serve with whipped cream or vanilla ice cream. Enjoy!