Perfected Pumpkin Pie

By • October 9, 2011 • 2 Comments

Author Notes: This recipe came out of one of those nights when you just don't have all the ingredients that you need. I like to use fresh pumpkin (or at least pumpkin I prepared and always keep frozen) and I have spent the last few years finding the *perfect* type of pumpkin to use. It's called a long island cheese pumpkin - it really makes all the difference!! A regular sized one usually makes enough puree for 4!!! pies.

Use your favorite crust recipe (mine is the Fannie Farmer Basic Pastry)

Makes 1 - 9 inch pie

  • 1 9" pastry crust
  • 3/4 cups dark brown sugar
  • 1 can sweetened condensed mil
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cloves
  • 1-1/2 cup Long Island Cheese Pumpkin purée
  • 2 eggs
  1. If you need to make the pumpkin puree: cut the pumpkin into quarters and scoop out the seeds. Place in a baking dish, face-down, with a 1/2" of water and cover with foil. Steam at 350° until tender (about 20 min). Let cool, scoop out pumpkin flesh and purée. After, puréeing, strain excess water out using a cheesecloth.
  2. Preheat oven to 425°F
  3. Line pie plate with crust.
  4. Combine all the ingredients in a bowl and whisk together until smooth and blended
  5. Pour the mixture into the crust
  6. Bake for 10 minutes, then reduce heat to 300°F. Bake about 45minutes or until firm.
  7. Add a bit of fresh whipped cream with a little bit of brandy whipped in and enjoy!!!

Tags: decadent, delicious, pie, pumpkin, Thanksgiving

Comments (2) Questions (0)


over 2 years ago okadots

so glad you liked it!!!! :)


over 2 years ago mensaque

...and PERFECT IT IS!Thanks for posting it and helping a brazilian family on their first thanksgiving dinner.