How to make
Ingredients
- 1-1/2 cups (375 mL) Canned pumpkin purée
- 2/3 cup (150 mL) Packed dark brown sugar
- 1/4 cup (50 mL) PC®100% Pure Maple Syrup
- 1-1/2 tsp (7 mL) Cinnamon
- 1-1/2 tsp (7 mL) Ground ginger
- 1/2 tsp (2 mL) Nutmeg
- 1/2 tsp (2 mL) Salt
- 1 cup (250 mL) 35% whipping cream
- 3PC®Organics Free Run Large Eggs
- 1Pre-baked homemade pie crust or pre-baked store-bought pie shell
How to make
- Step 1Preheat oven to 325°F (160°C).
- Step 2In medium saucepan, whisk together pumpkin, sugar, syrup, cinnamon, ginger, nutmeg and salt; cook over medium heat for 6 to 8 minutes or until heated through. Whisk in cream. Bring to a simmer; remove from heat immediately.
- Step 3Transfer pumpkin mixture to blender; add eggs. Blend on medium for about 1 to 2 minutes or until smooth and well combined. Pour into pre-baked pie crust. Bake in bottom third of oven for 35 to 40 minutes or until set around edges with slight jiggle in centre. Let cool on cooling rack for at least 1 hour; refrigerate. Pie can be served cold or warmed up.
