True confession, I’m one of THOSE people. You know the kind who don’t like pumpkin pie. I would WAY rather have a scoop of Pumpkin Pecan Crunch Dessert to get my fill of pumpkin spice flavors. That is until I tasted this pumpkin pie. It really is the BEST PUMPKIN PIE!
My days of being able to walk right past or turn my nose up at the pumpkin pie on the dessert table at Thanksgiving are over. Bring it on! Give me the biggest slice!!!
So what is it about this pie that has got me all, I LOVE PUMPKIN PIE, after 30 some odd years of dogging on it?
It’s a combination of a couple things. Most of the pumpkin pies I had ever tasted were made from the recipe on the back of the can or in a store bakery.
A couple years ago, I decided to try making a recipe I saw on Mel’s Kitchen Cafe. Girls got it going on with the cooking skills! Anywho, her recipe had heavy whipping cream and two extra egg yolks in it. It intrigued me and I had to give it a try. The result is a much more smooth and custard-y filling that hits all the happy spots on your texture taste-buds. It’s delicious!
I decided I would make that pie every year.
Well, last year I saw a pumpkin pie video on Facebook and it had a really strange ingredient.
Ground Black Pepper.
Just a little, but still it had black pepper in it. I wasn’t sure how to feel about it, but the blogger (Sally’s Baking Addiction) who had posted it promised it was the best pumpkin pie in all the land so of course I just had to try adding a little ground pepper into the perfect recipe I had found on Mel’s Kitchen Cafe.
Guys!!!! It’s a game changer. It blows my mind that such a simple addition as a couple grinds from my pepper grinder can make such an incredible difference. It deepens all the flavors. Combine that with the the thick, smooth, custard-y filling from Mel’s recipe and top the whole thing off with a giant scoop of sweet homemade whipping cream. Forget it! It’s the best!
You will forever be a pumpkin pie snob after tasting this delicious version of a Thanksgiving classic! Or if you’ve never been tempted by pumpkin pie before (like me) this is going to have you eating crow.
- 1 (15 ounce) can Pumpkin Puree (Do not use the type that has spices and sugar added)
- ½ cup granulated white sugar
- ½ cup brown sugar
- ½ tsp salt
- 1 tsp vanilla
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground black pepper (or a couple grinds from your pepper grinder)
- Pinch of ground cloves
- 2 eggs
- 2 egg yolks
- ⅔ cup heavy cream
- ½ cup milk or evaporated milk
- 1 prepared pie crust (I use frozen when in a hurry)
- Preheat oven to 425 degrees
- In a medium size mixing bowl, whisk together, the pumpkin puree, granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg, black pepper, cloves and vanilla.
- Add the eggs, egg yolks, cream and milk. Whisk until smooth.
- Pour into your prepared crust and bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 45-55 minutes or until pie is set.
- Just in case of an over flow you can place your pie on a baking sheet while baking. Also, if the edges of your crust start getting brown early on in the cooking process, you can cover them with a foil shield or a pie shield if you have one. Do not cover the whole pie with foil. You can cut out a circle that will go around the edges or make one out of strips.
Must make Thanksgiving recipes