Pumpkin Pie
Prepare aPie Shell in advance and leave in the freezer until just before you prepare the pumpkin pie recipe
Preheat oven to 350°f
I'm not sure I mentioned the heavy cream in the video? You can use all milk if you do not want to add the cream
For the brandy lovers like me, add 2 tablespoons
Serves: 1- 9" PIe
  • ½ RecipePie Dough
  • Solid Pumpkin Pack 1¼ cup (364g)
  • Eggs Large 3(150g)
  • Granulated Sugar ⅓ cup (67g)
  • Real Maple Syrup 3 Tablespoons (42g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt pinch
  • Ground Cinnamon 1 teaspoon (2g)
  • Ground Cloves ¼ teaspoon
  • Ground Ginger ½ teaspoon
  • Fresh Grated Nutmeg ¼ nutmeg (or ⅛th teaspoon)
  • Whole Milk ½ cup (120ml)
  • Heavy Cream ¼ cup (60g)
  • Sweetened Condensed Milk ½ cup (156g)
  1. Combine all of the Pumpkin Pie ingredients together in a large mixing bowl and whisk until smooth.
  2. Pour into your prepared pie shell.
  3. Bake for approximately 45 - 60 minutes or until it is done.
Pumpkin Pie can be eaten warm or cold. It is purely preference.

Store in the refrigerator for up to 1 week.

You may freeze a pumpkin pie, but as in all custards when frozen they have a tendency to seep water when thawed, so it will never be the same as when served fresh.
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/pumpkin-pie/