Traditional Pumpkin Pie
This perfectly spiced pumpkin pie is the ideal candidate to top off your holiday meal, especially when it’s topped off with a scoop of cranberry gelato or any other sweet-tart ice cream. If your jar of pumpkin pie spice is low, you can make your own by combining 1½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
- ¾ cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- 3 eggs
- 1 (15-ounce) can pumpkin purée or 1¾ cups cooked pumpkin
- 1 cup half-and-half
- 1 (9-inch) unbaked pie shell (in pie pan)
Preheat oven to 375°F.
In a large mixing bowl, stir together brown sugar, pumpkin pie spice and salt.
Whisk in eggs, then add pumpkin, whisking until smooth.
Gently whisk in half-and-half, then pour filling into unbaked pie shell and bake for 45 minutes, or until set around the edges.
Cool before serving.