Recently, I've shared a pasta recipe with pumpkin and bacon, and a mocktail recipe that included loads of pumpkin spice. Today I'm sharing my final pumpkin recipe of the season (I think), a pumpkin pie! It really is quick and easy since you'll be using pumpkin puree and don't have to make the pie crust from scratch.
Give it a try this week or the next so you can perfect it or figure out what changes are needed to tweak it to your liking prior to Thanksgiving. Then, add it to your menu and watch your family and friends devour it!
Ingredients1 cup sugar
1 1/2 tbsps corn syrup
2 tablespoons water
1 cup cream
1 can pumpkin puree
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp salt
2 large eggs
1/8 cup minced rosemary
1 pie crust
Put sugar, corn syrup, and water in a bowl.
Stir until sugar is fully wet.
Pour in a small saucepan and heat for 7 minutes then let it cool.
Add 2 tablespoons of cream and whisk. Repeat until all the cream is in.
Next add the pumpkin puree, rosemary, brown sugar and all the spices to a bowl.
Beat in the eggs until mixture is uniform in color.
Put the filling in the pie crust and bake for 45 minutes.
Pie must cool completely before serving.
I hope you enjoy!!
Replace cinnamon with ginger for a stronger flavor.
Meet our recipe contributor, Ana Fernandez! She's a baker, photographer and the (full-time) eater behind the blog, Carmela POP. She's passionate about food photographer and spends her days creating Pin-worthy recipes.
If you're looking to add a food blogger to your team be sure to check out Ana's website, Recipes for My Blog.