No cans of milk, fresh pumpkin puree, and the perfect blend of spices have made this recipe the winner of the quest for a pumpkin pie recipe that tastes like happy!
In a large mixing bowl, stir together pumpkin puree, slightly beaten eggs, and the egg yolk.
Add heavy cream and milk to the pumpkin mixture and stir slowly until liquid ingredients are incorporated.
In a medium mixing bowl, add sugar, brown sugar, cinnamon, ginger, salt, nutmeg, and the cloves. Mix together with a fork until all of the dry ingredients are well mixed and blended together.
Pour sugar mixture into the pumpkin mixture and stir together with a spatula or wooden spoon until all ingredients are blended. Do not use a mixer. Scrape the bottom and sides of the mixing bowl and continue stirring until everything is incorporated.
Place the parbaked pie crust on a baking sheet. Pour the pie filling into the pie crust. Do not overfill the crust, leave a little room at the top.
Bake the pie for approximately 60 minutes or until done. Pie is done when it is set in the center and only slightly jiggles when you bump the side of the pan.
Remove pie from the oven and allow to cool slowly to room temperature. The inside of a microwave works well.
When the pie is cooled to room temperature, store in the refrigerator until serving.
The pie is amazing with homemade whipped cream!
Pumpkin pie requires refrigeration. It will stay fresh in the refrigerator for 3-4 days. Feel free to bake it a day or two ahead so the spices have time to mingle! This recipe will also work with canned pumpkin puree