Pumpkin Pie
  • 1 Baked Pie Crust (see recipe here)
  • 16 oz pumpkin purée
  • ½ cup light brown sugar
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 teaspoons orange zest
  • 3 eggs, lightly beaten
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 tablespoons dark rum
  1. Combine all of the ingredients in a bowl.
  2. Pour the filling into the pre-baked pie crust and bake the pie at 350F for 55 minutes or until it no longer jiggles if you shake the oven rack. You can test it with a knife or toothpick.
For baking the pie dough: Preheat the oven to 425F. Roll out the dough to be about 1 inch larger than the pie dish. Line the dish with the dough (some will fall over the edge. Take the edge and fold it back into the crust to make the edge of the pie. If you need to, patch any holes with extra dough. Add foil or parchment paper to cover the pie and add and distribute pie weights or beans to the bottom of the dish. Bake for 15 minutes or until the edge is lightly golden. Remove dish from the oven. Remove the weights and paper or foil.
Recipe by The Taste Edit at https://thetasteedit.com/thanksgiving-pumpkin-pie-with-fresh-pumpkin-puree/