Happy Thanksgiving - Pumpkin Pie Recipe
Happy Thanksgiving friends! We always spend Thanksgiving at my parents home; it's never a big shindig just some close family and friends. We eat a big dinner, play some games, and when it is warm enough we sometimes play football. Then as we are relaxing, we start looking over those black Friday ads and see if there is anything worth braving the crowds for.
Since I don't come home for Christmas, we do our usual holiday baking around this time so I can join in.
A few years ago some of you saw this in an episode of Hockey Wives. Since that aired, I get asked all the time for my families caramel corn recipe. It is an old family recipe, one that is held near and dear to the women in my family and when I asked if I could share it they said no. Bummer I know! But they did say I could share our families pumpkin pie recipe, which is pretty amazing. At first glance, it looks like an average pumpkin pie recipe, but whenever I make it for friends I am always told that its the best pumpkin pie they have had. A must for our pie is fresh pumpkin though, no canned! It adds a bit to the work, but makes all the difference.
Pumpkin Pie Recipe
1 Pie crust
I egg white, lightly beaten
2 cups fresh pumpkin puree
2/3 cup firmly packed dark brown sugar
3 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon maple flavoring
1/4 teaspoon salt
2 cups half & half
Fit the pie crust in a 9" pie pan, making a high fluted edge; brush with egg white and chill 1 hour.
Preheat oven to 450 degrees F. For the filling, mix pumpkin and sugar until sugar dissolves.
Add remaining ingredients, stirring well to blend.
Set pie shell on pulled-out center oven shelf, then pour in filling.
Bake 10 minutes, reduce heat to 350 degrees F., and bake 45-55 minutes or longer until a knife inserted midway between center and rim comes out clean.