You guys this pie though...like melt in your mouth soufflé of goodness! I am not a pie artist so beware of the lack of crust art that this pie has. However, it’s even better right because I think your average person isnt looking at entering their pie in the national pie eating contest.
One thing I love about motherhood and being a wife is creating that warm and cozy feeling for everyone. I think it comes naturally to most women but we have gift for cultivating a cozy atmosphere and making house into a home. I never even knew until recently I really started finding my style.
Everyones style is different and thats what I love is that you look at each other your friends house or their instagram page or there closet and it is uniquely them without even trying because I believe we were all born unique individuals. We get to bring forth that uniqueness to the world and share with others the things that make us...well us. We get to learn from each other and partake in each others own styles.
Ingredients
1 15 oz can pumpkin puree
1 1/2 cup of Silk Heavy Whipping Cream (Dairy Free)
3 eggs ( 2 whole and 1 yolk)
2/3 cup brown sugar
pinch of salt
2 tsp pumpkin pie spice
1 tsp cinnamon
pinch of cardamon
1 tsp ginger
1 tsp nutmeg
1 pie crust (pillsbury refrigerated pie crust)
Directions
Preheat oven to 425
Mix eggs and sugar first then add in pumpkin, slowly add in heavy whipping cream. Add all spices and salt.
Form pie crust around pie pan and pour batter into pie crust. I formed the pie crust on the edges and pressed it down on the pan and then took a fork and pressed it all the way around to give it somewhat of a pie look.
Bake for 25 mins. Take pie out and cover edges of crust in aluminum foil (this prevents them from getting to burned) then lower temperature to 350. for another 30 mins.
It is done when the center comes out wet on a knife but does not have pumpkin on it.
Enjoy :)
Should serve 8.
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