Mama Price’s Pumpkin Pie
Photo: Heather Bilyeu
- 8-10
SERVES
Ingredients
- 1 homemade or store-bought pie crust
- 1 (16-oz) can pumpkin puree (not pumpkin pie filling)
- 3 eggs
- ¾ C honey
- ⅔ C cream
- ½ C milk
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp cloves
Directions
Preheat the oven to 375°. Blind bake pie crust by placing a piece of waxed paper or parchment paper over top of pie crust and pouring dry beans or pie weights on top, spreading out evenly. Bake 25 minutes, then take out of oven and remove beans/ pie weights and paper.
Whisk together pumpkin and remaining ingredients in a large bowl until smooth and well combined. Pour pumpkin filling into pie crust and place back in oven at 375° for 55-60 minutes. The center should be just set—do not overbake. Remove and let cool before serving. Serves 8–10.
