Most years I bake exactly 2 pies. Both pumpkin. Both during the holidays. Both for my mom.
My recipe for simple pumpkin pie uses fresh light cream instead of canned milk and a few dashes of aromatic bitters to enhance the flavor of pumpkin and spice. It’s easy to make, tastes pretty darn good and makes my mom happy. Next year, I resolve to bake more pies!
Simple Pumpkin Pie Recipe
1 unbaked 9-inch pie crust (I usually make this recipe from Better Homes and Gardens)
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 large eggs
1 can (15 ounces) pure pumpkin or 1 3/4 cups fresh pumpkin puree
1/2 teaspoon pure vanilla
1/2 teaspoon Angostura aromatic bitters
1 cup half and half or light cream
Preheat oven to 375 degrees F.
Make pie crust. Line a 9-inch pie plate with pastry and crimp edges. It’s best to crimp the edges high because the pie will be full. Set aside.
Mix the filling. In a small bowl, combine sugar, pumpkin pie spice and salt; whisk together to break up any lumps. In a large bowl, lightly beat eggs. Add sugar mixture, pumpkin, vanilla and bitters to beaten eggs; mix well with whisk. Slowly whisk in half and half.
Pour filling into unbaked pie crust. (I place the pie plate on a baking pan to make it easier to move the filled pie in and out of the oven.) Bake pie for about 50 to 55 minutes or until center is just set. I bake until a small circle in the very center of the pie has just the slightest jiggle. Another way to tell the pie is done is when a knife inserted near the center comes out clean.
Cool pie on wire rack for 2 hours and then serve or refrigerate. I suggest serving the pie with freshly whipped cream.
Makes 1 pie
Tip: Aromatic bitters enhance the flavor of the spices. If you don’t have aromatic bitters, you can omit them from the recipe and add an additional 1/2 teaspoon of vanilla.