Fairytale Pumpkin Pie

Pumpkin Ginger Muffins
October 21, 2020
Crispy Tostones (FRIED GREEN PLANTAINS)
November 19, 2020

Ingredients:

2 cups of pumpkin purée from a Fairytale pumpkin
1 ½ cups heavy cream or one 12 oz. can of evaporated milk
½ cup packed dark brown sugar
1/3 cup white sugar
½ teaspoon salt
2 eggs + the yolk of a third egg, at room temperature
2 tsp cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp of lemon zest
Premade pie crust
Whipped cream, for serving

Directions:

  1. Preheat the oven to 425 °F.
  2. Mix the sugars, salt, and spices, and lemon zest in a large mixing bowl.
  3. Beat the eggs and add to the mixing bowl.
  4. Stir in the fairytale pumpkin purée, then heavy cream or evaporated milk.
  5. Whisk all together until well incorporated.
  6. Pour into a pie shell and bake at 425 °F for 15 minutes.
  7. After 15 minutes, reduce the temperature to 350 °F.
  8. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
  9. Cool on a wire rack for 2 hours. Serve immediately or let sit overnight in the refrigerator to serve the next day.