Jen's Kitchen Blog

Learning to cook the food I like to eat…

Pumpkin Pie

Posted by jenskitchen on November 15, 2010

1/2 C brown sugar
1 T flour (I use Better Batter GF Flour)
1 1/2 C pumpkin puree (see below)
1 1/2 C heavy cream (I use Strauss Creamery)
1/2 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground clove
1/4 tsp ground cardamom
3 eggs, beaten
1 tsp vanilla (check to make sure GF)

To make Pumpkin Puree:
Bake a washed, halved (seeds & strings removed) sugar pie pumpkin, cut side down in a 350 degree oven. Rub the cut side with a bit of oil and add 1 C water to the baking dish. Bake 60 to 90 minutes. Cool until it can be handled. Scrape out the flesh and blend until pureed. Drain moisture in cheesecloth over a bowl for 2 hours or overnight.

To assemble pie:
Chill pie crust (gf, of course).
Combine flour and brown sugar.
Add puree and cream. Blend.
Stir in salt and spices. Add eggs and vanilla. Beat until well blended. Push through a sieve for finest texture (yeah, I know… but it’s worth it.)
Pour filling mixture into chilled crust.
Bake 50 to 60 minutes at 350 degrees, protecting crust edges if browning too quickly.
Check for doneness, remove & allow to cool.

Now, you just have to sit through all the turkey and beautiful side veggies while you wait for it to be time for pie. I do hope you save room. This pie is worth it 🙂


One Response to “Pumpkin Pie”

  1. […] Pumpkin Pie Filling […]

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