Autumn Pumpkin Pie is always a delicious dessert for any dinner this fall! Enjoyable for everyone at the table. This recipe makes quite a bit of filling and can do two frozen pie crusts as they tend not to be too deep. If you make your own crust it will fill 1 pie crust.
2 pie crusts ( frozen) - or 1 homemade pie crust.
2 ½ cups of pumpkin purée
1 Tbsp of PUMPKIN PIE SPICE
2 cups of whipping cream ( save 1 for whipping)
2 cups brown sugar
* candied pecans for decoration and delicious crunch!
Pre bake the pie crusts with pastry weights and parchment paper (or as instructed on the box ) for 10 minutes in a pre heated 400º oven.
Remove the paper and weights.
Meanwhile, beat the eggs together with the sugar.
Mix in the pumpkin purée, spice, and 1 cup of the cream.
Blend everything together.
Pour the pumpkin mix into the pie shells and lower the temperature to 350º.
Bake for 1 hour and then set aside to cool.
Whip the remaining 1 cup of cream to serve with the pie.