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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When I was a little girl, my mom imparted her joy of baking by letting me help with my grandmother's pumpkin pie. It's the perfect starter recipe: Just measure, whisk, and bake. I passed this tradition on to my daughters when they were kids, and they've been in charge of making the Thanksgiving pie ever since. Janet McCracken, deputy food editor Ingredients:
1 1/2 cups canned pure pumpkin |
2 large eggs |
1 cup whole milk |
1/2 cup pure maple syrup (preferably grade b) |
1 tablespoon all-purpose flour |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon kosher salt |
9 baked pie crust |
sweetened whipped cream |
bourbon |
Directions:
1. Preheat oven to 350°F. Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup (preferably Grade B), 1 tablespoon all-purpose flour, 1 tseaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon kosher salt; whisk to blend well. Pour filling into a 9 baked pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with sweetened whipped cream spiked with bourbon, if desired.
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