As Thanksgiving is quickly approaching I wanted to post a few recipes that I make each year at Thanksgiving because, well, Thanksgiving dinner is not Thanksgiving dinner without these few dishes in my book! Leesh recently posted this cranberry cream salad that is always at our Thanksgiving dinner. And today I am sharing with you my favorite and seriously 'the best' pumpkin pie. This recipe comes from some of our dear friends, Bradey & Lacey M.
*Later on in the month, I will share with our homemade stuffing recipe. I can't wait! Thanksgiving is seriously my favorite!
So, I said this was 'the best', and I don't usually make such strong claims in my recipe titles. But this recipe is seriously 'the best'. I am a pumpkin pie lover, but had never had a pie like this until exactly 3 Thanksgivings ago (when I was still in the hospital after having my first baby - Bradey & Lacey brought us one whole pie, for me, my hubby, and our new baby!). And I have made sure to have it every year since, and will continue to do so for Thanksgiving dessert here on out.
What is so special about this you might ask? Well, this pumpkin pie is not baked. It is placed in a baked pie shell, but the actual pumpkin filling (goodness) is cooked right on the stove top. The main reason I love this pumpkin pie over all others is because it's more like a pudding or a custard, rather than a baked pie (which I think are too mushy). It sets up quite firm. I love the firm set because it makes for perfect slices that don't fall apart. The pudding like texture, spiced flavor, and buttery crisp crust are absolutely to die for! And with a dollop of whipped cream, it's simply, perfect. Aahhh!
After all my raving over this treat I hope you'll try it out this year, you won't regret it!
*Later on in the month, I will share with our homemade stuffing recipe. I can't wait! Thanksgiving is seriously my favorite!
So, I said this was 'the best', and I don't usually make such strong claims in my recipe titles. But this recipe is seriously 'the best'. I am a pumpkin pie lover, but had never had a pie like this until exactly 3 Thanksgivings ago (when I was still in the hospital after having my first baby - Bradey & Lacey brought us one whole pie, for me, my hubby, and our new baby!). And I have made sure to have it every year since, and will continue to do so for Thanksgiving dessert here on out.
What is so special about this you might ask? Well, this pumpkin pie is not baked. It is placed in a baked pie shell, but the actual pumpkin filling (goodness) is cooked right on the stove top. The main reason I love this pumpkin pie over all others is because it's more like a pudding or a custard, rather than a baked pie (which I think are too mushy). It sets up quite firm. I love the firm set because it makes for perfect slices that don't fall apart. The pudding like texture, spiced flavor, and buttery crisp crust are absolutely to die for! And with a dollop of whipped cream, it's simply, perfect. Aahhh!
After all my raving over this treat I hope you'll try it out this year, you won't regret it!
{The Best } Pumpkin Pie
Printable Version
3 cups milk
3 teaspoons maple syrup
1 (29 ounce) can pumpkin
1 cup white sugar
1 cup brown sugar
6 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon ginger
4 eggs, well beaten
In a medium size mixing bowl combine, sugars, cornstarch, salt, cinnamon, cloves, nutmeg, and ginger. In a large sauce pan or stockpot heat milk, syrup, and pumpkin over medium heat, stirring often with a wire whisk. When mixture is heated through, slowly stir in the dry ingredient mixture and continue to cook between medium-low and medium heat until mixture is quite thick (it gets tough to stir and will have big bubbles). Slowly add well beaten eggs, mixing constantly so that eggs don’t lump as the cook. Cook 2 more minutes. Pour mixture into baked pie shells. Makes 2-3 pies (depends on if you use small tin pie dishes or large glass or Pyrex-like pie dishes). Chill until cold throughout. Serve with whipped cream on top.
3 cups milk3 teaspoons maple syrup
1 (29 ounce) can pumpkin
1 cup white sugar
1 cup brown sugar
6 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon ginger
4 eggs, well beaten
In a medium size mixing bowl combine, sugars, cornstarch, salt, cinnamon, cloves, nutmeg, and ginger. In a large sauce pan or stockpot heat milk, syrup, and pumpkin over medium heat, stirring often with a wire whisk. When mixture is heated through, slowly stir in the dry ingredient mixture and continue to cook between medium-low and medium heat until mixture is quite thick (it gets tough to stir and will have big bubbles). Slowly add well beaten eggs, mixing constantly so that eggs don’t lump as the cook. Cook 2 more minutes. Pour mixture into baked pie shells. Makes 2-3 pies (depends on if you use small tin pie dishes or large glass or Pyrex-like pie dishes). Chill until cold throughout. Serve with whipped cream on top.
Recipe Source: from Bradey & Lacey M, some of our good friends.
