(Originally published 11/22/2016 on my old blog, Outdated By Design.) I was talking to my 100 year old Nana on the phone yesterday (RIP my lovely Nana who passed this spring) and shared my Thanksgiving menu. She told me that she has never had pumpkin pie! She explained that she’s an apple pie girl. I was the same way, which makes sense since no one in my family ever served it to me until I had my first ever pumpkin pie last year and loved it.
For this recipe I initially picked three different pumpkin pie recipes from my vintage Maine cookbooks and created my own adaptation inspired by selections from each. Next, I baked a total of four test pies, each tinkered with to improve upon the previous pie. I guess we’ll be eating pie for a while but fortunately they can be frozen!
Maine Pumpkin Pie
16 oz unsweetened pumpkin puree
2/3 cup organic sugar
2 large eggs
1 cup heavy cream
1/2 cup water
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
9″ pie crust, not deep dish
Place the pumpkin puree, water, sugar, salt and spices in a bowl and mix. Beat eggs by hand in a separate bowl, add the cream to the eggs and beat again before adding to the pumpkin mix. Mix by hand until blended. Gently pour into an unbaked 9″ pie crust avoiding the creation of bubbles. Bake in a preheated 425 degree oven for fifteen minutes, then at 350 for another 45 minutes. When it’s ready a toothpick comes out clean. Let the pie cool thoroughly before serving and avoid sudden temperature changes while it’s still hot to avoid cracking. Garnish with whipped cream if desired. Makes eight servings.
Wayne and I think this pie is DELICIOUS and definitely decadent. It’s creamy, not overly sweet and has just enough spice! I also made some pie filling in ramekins. It’s really good even without a crust!