I love pumpkin pie. Seriously. I’m not exaggerating, I have been known to eat an entire pumpkin pie in one day. This love of pumpkin pie is one of the things that elevated my friendship with Gal Pal to the soul sister level. This year she went on a quest to find the perfect pumpkin pie recipe. Pies were baked, pies were eaten – she selflessly sacrificed herself to taste testing recipe after recipe until she landed on what she believes to be the best pumpkin pie recipe ever. Amusingly, the recipe is actually named: Best Ever Pumpkin Pie.
Gal Pal found this recipe in Richard Sax’s Classic Home Desserts Cookbook and says it is by far the best pumpkin pie she has ever tasted. Here’s how she did it:
Richard Sax’s Best Ever Pumpkin Pie
– 15oz Canned Pumpkin
– 2/3 cup brown sugar
– 1/3 cup sugar
– 1 tbs all-purpose flour
– 1/2 tsp salt
– 1 1/2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground allspice
– Pinch freshly ground pepper
– 1 cup heavy cream
– 1/3 cup milk
– 3T Rum
– 2 large eggs
– 1 1/2 tsp pure vanilla extract
Preheat oven to 400 F. Whisk together all the above ingredients in a large bowl until well blended. Pour mixture into an unbaked pie shell and bake until the filling is set but still slightly wobbly in the center (usually about 45 minutes). ** To keep crust from overbrowning, cover the pie edges with tin foil and remove about halfway through baking. **
I don’t know about you, but I’m ready to get baking.
