Instead of pumpkin pie, why not…a pumpkin mousse that tastes just like pie filling?
Mom's Pumpkin Pie
If using canned, make sure you use pure pumpkin, not pre spiced pumpkin pie filling steamed, mashed or pureed in a food processor, then passed through a sieve yields pumpkin puree that is, in my opinion, virtually identical to canned.
Recipe Summary Mom's Pumpkin Pie
This is the pumpkin pie that my mother has made for years. It is a rich pie with just the right amount of spices.Ingredients | Pumpkin Pie Filling Vs Puree
1 recipe pastry for a 9 inch single crust pie
3 eggs
1 egg yolk
½ cup white sugar
½ cup packed brown sugar
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 ½ cups milk
½ cup heavy whipping cream
2 cups pumpkin puree
Directions
Preheat oven to 425 degrees F (220 degrees C.)
In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Info | Pumpkin Pie Filling Vs Puree
prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
8
Yield:
1 9-inch pie
