Old fashioned pumpkin pie

Well, maybe it's not completely old fashioned because it's my slightly adapted recipe from the classic pumpkin pie. But it is a regular ole pumpkin pie - no fancy add-ins or anything. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

I really like this version because it uses slightly more pumpkin puree and a bit less cream and sugar. I also like to keep the spices on the lower end so that the pumpkin flavor really shines through. I made the crust, the pumpkin puree, and freshly whipped up some unsweetened heavy whipping cream to top this pie. It was absolutely fantastic.

We bought a sugar pumpkin back in October and have used it as one of our decorations through the fall season. But when we bought it, the understanding was that it was to become a pie once its decorating duties were complete, as requested by my husband. He waited patiently until after Thanksgiving -- I wasn't going to post it because I figured that most people have had their fill of pumpkin by now and have moved on to more Christmas-like treats. 

But while I was making this pie, I was listening to some Christmas music and realized that many of these songs reference pumpkin pie (think: There's No Place like Home for the Holidays or Rockin' Around the Christmas Tree or Sleigh Ride). It made me wonder why pumpkin pie seems to have been relegated to Thanksgiving. 

I think that pumpkin pie is a completely appropriate dessert all through the fall and winter. After all, winter squash is stored away for the winter and would be the perfect thing to make into a pie when the mood strikes.

Old fashioned pumpkin pie
1 recipe for a single pie crust
2 cups sugar/pie pumpkin puree
2 large eggs
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt 
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
3/4 cup heavy cream
freshly whipped heavy whipping cream, for topping, optional

Preheat the oven to 350 degrees. Cut the pumpkin in half and scrape out the seeds/strings. Bake cut-side down on a baking sheet until you can pierce it through with a fork. Remove from the oven and let cool. When it is cool, scrape the flesh into a food processor. Puree until smooth. Set aside.

Fit the pie crust to a 9-inch pie pan and refrigerate until the filling is ready. 

Whisk the eggs in a large bowl. Whisk in the sugars and vanilla until the sugar begins to dissolve. Whisk in the pumpkin, salt, cinnamon, ginger, nutmeg, and clove until well combined. Stir in the heavy cream. Pour into the unbaked pie shell.

Bake for approximately 50-60 minutes, until the crust turns golden and the pie is set. The middle may still look a little wobbly, but it will finish cooking and set while it cools. Cool completely and then refrigerate. Serve cold or room temperature topped with some freshly whipped cream and a dusting of cinnamon.