This recipe for homemade pumpkin pie has been in the family as long as I can remember, and it is the BEST I have ever had. Honestly, I cannot believe I am letting the secret be known. My step-mom, Kathie, is the genius behind this recipe and has been making it for years. Since I begin baking pumpkin pies, I have tried other recipes but always come back to this one. The secret? Using homemade pumpkin puree and a kick-ass crust!
If you are intimidated by making your own homemade puree, I completely understand as I was the first time too. A little secret, the first time I made, I forgot about the pumpkin roasting and it was burnt! All it takes is some patience and a timer, and you can have really amazing pumpkin puree at home. If making your own puree, is not your thing, no worries as you can use canned it works just as well.
The secret ingredients in this recipe besides the homemade puree is a splash of cognac; which is completely optional and the recipe is just as good without. Over the years, I have moved to use bourbon or rye, because we enjoy it more than cognac. Use whatever tickles your fancy. Maybe rum?
The end result is a rich, creamy custard based pumpkin pie that is not overly sweet, and all you need is a dollop of whipped cream to finish it off.
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- 1 partial baked pie crust
- 2 1/2 cup homemade or canned pumpkin puree
- 1 cup heavy cream
- 1 cup of light brown sugar
- 6 medium eggs
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- 1/3 teaspoon kosher salt
- 1/8 cup of bourbon, rye or cognac
- Preheat oven to 450.
- Combine all ingredients, except pie shell, in the order given and beat until thoroughly blended. You can do this by hand or with your mixer.
- Pour into a partially baked pie crust.
- Egg wash the pie crust.
- Place on a cookie sheet. Bake for 10 minutes.
- Reduce heat to 325 degrees and bake for an additional 45 – 50 minutes. You may have to cover with foil if it is getting too dark.
- Pie is done when a knife inserted into the center comes out clean.