Pumpkin Pie

Oh no. I typed up this recipe. And then accidentally ate all the pie before taking a picture!! Oooops. I feel bad stealing the picture from the blog the recipe is from, so, click the link below to see pictures!!

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Like everyone else, I made a pumpkin pie on Thanksgiving. This pie turned out perfect--light and fluffy and not very sweet. Definitely a keeper recipe! (Adapted from here)

this pie crust, but with pecans instead of walnuts

2 large eggs

1/2 cup packed dark brown sugar

3/4 cup heavy cream

1/2 cup skim milk

1 15oz can pumpkin

1 tsp cinnamon

3/4 tsp ground ginger

1 tsp allspice

dash of salt

2 tablespoons melted, unsalted butter

1. Set a rack in the middle of the oven and heat the oven to 375 degrees F. Line a 10-inch pie pan (the deeper the better) with crust. Bake the empty crust for 10-15 min.

2. Whisk the eggs in a large mixing bowl until they are blended. Stir in the brown sugar, cream, milk, pumpkin puree, cinnamon, ginger, allspice and salt. When they are blended, stir in the melted butter and pour the filling into the pie shell.

3. Place the pie in the oven and decrease the temperature to 350 degrees F. Bake for 50 to 60 minutes, until a toothpick poked into the center of the pie comes out clean. Set the pie on a rack to cool. This pie tastes great cold, room temp, or warm, with whipped cream or vanilla ice cream.