Best Pumpkin Pie Recipe

Yum yum yum!  This was my pre-Thanksgiving dinner, which consisted of basil & oregano chicken, mashed maple sweet potatoes, broccoli salad, fresh cranberry sauce, and not one but TWO pumpkin pies.  Then we had some fun with cupcake decorating and picture taking.

Here is the pumpkin pie recipe, adapted from a recipe posted in the Toronto Star many years ago.  We just used pre-made pie crust, but you can use the crust recipe from the Peach Melba Pie posting if you wish to be ambitious and impress people.

Pumpkin Pie

398mL pureed pumpkin (from a can is fine, but real pumpkin is better!)

2/3 C brown sugar

1/3 C white sugar

1 T flour

1 1/2 t cinnamon

1/2 t each of salt, nutmeg, ground ginger

1/4 t each of allspice, black pepper

1 C whipping cream (heavy cream or even half and half is just fine)

2 eggs, beaten

1/3 C orange juice

3 T orange liqueur (this is vital!)

1 1/2 t vanilla

Prick pie dough and bake at 400 degrees, 5 min until dry (but not brown).  Cool.

Reset oven to 375 degrees.

In large bowl, mix pumpkin, sugars, flour, spices.  Add cream, eggs, orange juice, liqueur, vanilla; whisk together.

Pour into shell and bake 45 to 60 min until slightly wobbly.

Enjoy!

PS. I use more than called for of all of the spices to get a really nice flavourful, spicy pie.