Homemade Pumpkin Pie Recipe With Heavy Cream

Gently whisk the pumpkin cream granulated sugar 2 eggs the cinnamon nutmeg vanilla and salt do not overmix.

Homemade pumpkin pie recipe with heavy cream. Beat the remaining egg and brush on the crust edge. Most pumpkin pie recipes call for evaporated milk but the cream gives this pie the best texture and flavor. This pie can be made up to 3 days before you plan to serve it.

I use 1 cup of heavy cream and 1 4 cup of milk. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie about 2 inches from the edge comes out clean. Place each side cut side down on a tin foiled lined baking sheet and bake for 40 50 minutes or until tender.

Pre bake according to the temperature and time of the package directions. I found that 1 and 1 4 cups of heavy cream or more was simply too much. Scoop out all soft flesh and purée in blender or food processor helps to add some of the heavy cream now save the rest for later.

Cool in pan on a rack. Get a pie pumpkin remove the seeds cut it up into 6 or 8 chunks place it in a pan with 1 2 of water cover with foil and bake at 375 degress for about an hour or until a knife slides easily into the flesh. Half and half can be substituted for heavy cream but the texture may suffer.

Remove from oven and let cool on counter until room temp. Bake pie in middle of oven 45 to 50 minutes or until filling is set but. The heavy cream is the secret ingredient in this recipe.

Bake pie at 425 degrees for 15 minutes. Transfer pie shell to a baking sheet. Pour pumpkin filling into the pie shell.