Ingredients Jump to Instructions ↓

  1. 1 recipe Basic Pie Pastry

  2. 1 cup(s) (packed) brown sugar

  3. 2 teaspoon(s) ground cinnamon

  4. 1 teaspoon(s) ground ginger

  5. 1/4 teaspoon(s) ground nutmeg

  6. 1/4 teaspoon(s) salt

  7. 1 pinch(s) ground cloves

  8. 2 large eggs , lightly beaten

  9. 1 can(s) (16-ounce) solid-pack pumpkin

  10. 1 can(s) (12-ounce) evaporated milk

  11. 3 tablespoon(s) molasses

  12. 25 cup(s) granulated sugar

  13. 2 tablespoon(s) water

  14. 1/4 cup(s) unsalted pumpkin seeds

  15. 1 cup(s) heavy cream

  16. 1/4 cup(s) pure maple syrup

  17. 2 tablespoon(s) confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Pie Pastry Shell: Prepare our Basic Pie Pastry . Heat oven to 400 degrees F. Freeze pie shell 15 minutes. Line shell with foil, covering rim. Fill with dried beans or pie weights. Bake 20 minutes, then remove foil and beans and bake 8 minutes more, or until light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

  2. Filling: In a large bowl, mix together brown sugar, cinnamon, ginger, nutmeg, salt, and cloves, breaking up any lumps of brown sugar. Add eggs and pumpkin and whisk until smooth. Add milk and molasses. Stir until well blended. Pour filling into pie shell. Bake 45 to 55 minutes, or until filling is just set. Cover edge of pie after 20 minutes if crust is overbrowning. Let cool completely on wire rack. Serve at room temperature, or refrigerate to serve cold.

  3. Pumpkin-Seed Brittle: Line a baking sheet with foil; butter foil. In a saucepan, cook sugar and water over medium heat, swirling pan occasionally, until sugar melts and syrup is amber-colored. Stir in pumpkin seeds; cook 1 minute, stirring. Immediately pour mixture onto prepared baking sheet, spreading with a fork; cool completely. Break into pieces.

  4. Maple Whipped Cream: In a bowl, with an electric mixer on high speed, beat cream, maple syrup, and confectioners’ sugar until soft peaks form.

  5. Garnish pie with whipped cream and brittle.


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