The time for pie has arrived! I don’t know about you guys, but my absolute favorite during the holidays is Pumpkin Pie. It’s decadent, creamy, and smooth.
I tweaked a recipe a few years back that put a twist on the ultimate classic. The filing is the same sweet and smooth texture of pumpkin, but with a light crumbling of broiled crust sprinkled over the top. YUM! The topping is optional but I highly recommend it! This recipe is inspired by a winning recipe from way back in 1931.
You’ll need a basic 9-inch pie shell. You can also buy a store bought one.
11/2 cups evaporated milk
1 Tablespoon unflavored gelatin
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup sugar
2 cups pumpkin puree
1 cup finely chopped walnuts, pecans, chopped Brazil nuts. You can choose one or add all 3
⅔ cup brown sugar
pinch of salt
3 tablespoons of unsalted butter, melted
Put it Together:
Preheat the oven to 425 degrees F. Defrost the pie shell if you’re using a frozen one.
To make the filling, whisk together the evaporated milk and gelatin in a medium saucepan. Let it sit for a few minutes to soften the gelatin.
Add the cinnamon, ginger, cloves, and salt and whisk together. Add the eggs and sugar and whisk again until smooth.
Cook over medium heat, whisking constantly, about 10 minutes, until you see wisps of steam rising. Take it off heat before it starts to boil. Add the pumpkin, then whisk until completely smooth.
Pour the filling into the prepared pie shell and refrigerate for at least 4-5 hours. You can even leave it overnight. It will firm up as it cools.
Directions for the Topping:
Preheat the broiler and move the rack so that the pie can be a few inches away from the heat. Combine the walnuts, brown sugar, salt and butter in a small bowl and stir with a fork until evenly mixed. Spread over the top of the cooled pie. Broil for about 2 minutes, or until the topping is lightly browned and bubbly.
Keep a close eye on the pie for this short time, and rotate it once or twice.
Let it cool before you serve it, but good luck waiting. You’ll want to devour it right away. Enjoy!