My pumpkin pie recipe is a bit heavy on the sugar and spice, but I wouldn’t have it any other way. Call it a Pumpkin Spice Pie if it’s not quite orange enough for you, but try a slice before deciding that it’s not a real pumpkin pie.
The first slice of pie never comes out pretty.
Pumpkin (Spice) Pie
2 cups pumpkin purée
2/3 cup dark brown sugar
1/3 cup sugar
1 1/2 tsp cinnamon
1 tsp allspice
1/2 tsp salt
1/2 tsp lemon juice
1/4 tsp nutmeg
1/4 tsp vanilla extract
one pie crust (pre-made, or from scratch)
Preheat your oven to 425.
Mix pumpkin, sugar, spices, and 2 of the eggs until well-blended. The pie filling should be dark brown in color. I know…this means that the pie won’t be pumpkin orange. This is mostly the brown sugar’s fault. If the filling is very liquid in consistency, don’t worry – it will solidify as it bakes, and actually come out quite fluffy.
This pumpkin-y goop will soon become delicious pie!
Place the pie crust into a pie pan. You can use a ready-made crust, or make your own.
Separate the third egg, and discard the yolk. Beat the egg white with a teaspoon of water. Using a pastry brush, lightly coat the upper edges of the pie crust with this glaze.
Action shot! Brushing the glaze onto the pie crust.
Carefully pour the pie filling into the crust. Make sure to leave room at the top for expansion – I like to leave at least half an inch.
Slide the pie into the oven. Bake at 425 for 15 minutes, then turn the temperature down to 350. Continue to bake the pie for about 45 minutes (or until a clean fork inserted in the center of the cake comes out clean). Remove from heat, and allow to cool before serving. Whipped cream is optional; I decided to enjoy the pie without any toppings.
Not the bright pumpkin orange you’re used to.
This pie makes the entire house smell festive while it bakes. It’s spicy and dark, but surprisingly fluffy. Perfect for a chilly autumn night.