Ever since I had to work through Thanksgiving, I’ve had a craving for pumpkin pie. The rest of the traditional Thanksgiving meal is fine, and I really missed my mother-in-law’s cooking this year, but the thing I really missed was not having any pumpkin pie.
I came across this recipe on one of my favorite new blogs, foodloveswriting. I love her blog because Shannalee does what I seem to be gravitating toward these days-more photo-blogging than recipes and cooking (probably a seasonal thing for me).
I didn’t change much about her recipe apart from using my own crust recipe. Also, I didn’t roast a pumpkin for puree, canned organic pumpkin worked very nicely (and neatly).
I’ve included a few photos in this post from the train garden at Homestead Gardens in Davidsonville. My husband and I had a free afternoon and strolled through the garden center. I’ve always heard the decor is beautiful and that the train garden was especially impressive.
1 unbaked pie crust
1 cup sucanat or brown sugar
1 Tbsp flour (I used whole wheat)
2 cups organic pumpkin puree (NOT pumpking pie filling)
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
12 ounces organic heavy cream
Preheat oven to 450 degrees.
In a large bowl, beat two eggs lightly. Add the rest of the ingredients. Mix together well.
Pour mixture into unbaked pie crust, leaving a little space at the top. Bake for 10 minutes at 450 degrees; then lower the temperature to 350 degree. The original recipe says to bake another 40-50 minutes, but mine took more like 65 minutes. It’s done when a toothpick inserted in the center comes out clean.