Pumpkin Pie
Print recipe| Serves | 12 |
| Inspiration | Grammy's Recipe |
Ingredients
- 3 Cups pure pumpkin
- 2 Tbsp all purpose flour
- 2 Cups white sugar
- 2 Tsp ground ginger
- 2 Tsp ground cinnamon
- 1/4 Tsp ground nutmeg
- 1 Tsp mace
- 1/2 Tsp salt
- 6 Large eggs
- 1 cup milk
Topping
- 3 Tbsp sour cream
- 2 1/4 Tsp milk
Directions
| It is easy to find pumpkin pie filler, but you need to look for pure pumpkin (with no added spices or fillers). | |
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Mix the pumpkin, flour, sugar, ginger, cinnamon, nutmeg, mace and salt together. Beat eggs, add to milk and stir into mixture. Mix well.  | |
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Prepare your favourite pastry recipe or use my Crisco Pastry Recipe. Line a 9 inch deep dish pie plate with pastry and flute the edges. You will have enough to line a small 6 inch pie plate as well. Pour the pumpkin mixture into the pie plates. They should be almost full to the top.  | |
| Topping | |
| Mix the sour cream and milk together. | |
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Pour into a funnel with a narrow tube, blocking opening with finger. Remove finger and quickly drizzle mixture in a spiral pattern over filling. If you do not have a funnel, fill a small zip lock bag and cut off one of the corners.  | |
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Beginning at the centre, put tip of knife shallowly through the filling and sour cream mixture.  | |
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Repeat this to create 8 evenly spaced intervals.  | |
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Beginning at outside, pull the knife through the middle of intervals toward centre to create a web pattern.  | |
| You may also just put drops of sour cream mixture on the top and then when you draw the knife through each one, you get a tear drop pattern. | |
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Bake at 400 °F for 10 minutes to cook the pastry. Reduce the heat to 350 °F . Bake until the centre part has puffed up, about 40 - 50 minutes (depends on the pie plate and the amount of filling  | |
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Serve plain or with whipped cream  | |