1 package frozen pie crusts (2 crusts)
1/3 cup sugar
½ teaspoon cinnamon
¾ teaspoon salt
¼ teaspoon ground ginger
½ teaspoon pumpkin spice
1 egg yolk
2 cups pumpkin puree, about one and a half 15oz cans
2/3 cups condensed milk
1/3 cup heavy cream
1 ½ Tablespoons maple syrup
2 teaspoons vanilla extract
- Prep the crusts according to directions. For the philsbury 9” frozen crust, allow frozen crusts to sit at room temperature for 10 minutes, preheat oven to 400F, poke the crust with a fork in several places. Bake for 8 minutes. Remove and brush the edges with egg white, put back into the oven and bake for another 3-5 minutes for a golden crust. Lower the oven temperature to 325F.
- Meanwhile, measure the pumpkin puree into a small saucepan and heat it up and stir to cook it. This removes some of the canned metallic taste. Allow to cool.
- Measure the dry ingredients into a small bowl: sugar, cinnamon, salt, ginger, pumpkin spice.
- Add the pumpkin puree, eggs, yolk, condensed milk, heavy cream, maple syrup and vanilla into a blender/food processor. Blend until smooth. Add the dry ingredients and blend.
- Pour into the two crusts for even distribution.
- Bake in the oven for 50 minutes. Allow to cool for at least 3 hours before serving.
- Serve with whip cream or alone.
Recipe adapted from Bon Appétit’s recipe, which calls for making pumpkin spice from scratch, I took some liberties since I didn’t have ground clove or ground nutmeg. I don’t enjoy making pie crust so the store bought frozen pie crusts work just as well, but they aren’t as deep so the filling makes two 9” pies. The steps to bake your crust keeps it crispy and worth the extra effort. I use my Vitamix for blending, it works wonders.