Hi Girls! I hope you all have a wonderful Thanksgiving filled with good food and good company! I will have my family up from NC and hopefully there will be a new baby to show off soon as well. We were actually at the hospital yesterday, I called it a dry run (aka. false alarm)! I guess it happens to the best of us. Anyway... I love pie! I love to bake all kinds of pies! I have always liked pumpkin pies but they haven't been on favorite list until I found this recipe. My family always stuck to the Libby's can for the pumpkin pie recipe (which is a fine pie). But this one is more creamy and rich. If you like Pumpkin pie, try this recipe and hopefully you will LOVE it too! Also this recipe is glutten free as long as you don't use a crust. My dad has celiac disease so I put some in a small oven proof bowl for him to enjoy with us.
The best pumpkin pie or pudding
1 3/4 cups pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1/8 cup maple syrup
1/2 cup sour cream
1/2 cup half-and-half or heavy cream
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
Whipped cream (optional)
1. Preheat oven to 425F. Dump all the ingredients (except the whipped cream) into a blender and pulse until thoroughly combined.
2. Pour the mixture into buttered individual ramekins or ovenproof soup bowls, or the unbaked pie shell of your choice. (Decorate the top with little leaves cut from pastry, if you like.)
3. Bake for 15 minutes at 425F, then reduce heat to 350F and bake for 45 minutes, or until set. Allow to cool for 1 hour before serving. Top each portion with whipped cream, if desired.