A Pumpkin Pie Must!

A Pumpkin Pie Must!

Yes, its that time of year my friends..  FOR PUMPKIN PIE!!!!!!  Pumpkin pie is my all-time favorite dessert.  In fact, every year, since I can remember, I have asked for pumpkin pie for my birthday instead of cake…  says the cake decorator.  I know, I know.. cake is amazing, but there is just something delightfully savory and sweet about pumpkin pie that I just drool over.

pumpkin_pie

The spices are amazing and they remind me of my favorite time of year, Thanksgiving and Christmas.  I love each holiday equally, but each for completely different reasons.

Making pumpkin pie is something I do multiple times every holiday season.  I usually start baking them in October and end in February or March.  That’s like half-the year, you say…  I know  I seriously NEVER get sick of pumpkin pie.  Of course, I have to have a HUGE dollop of home-made whipped cream right on top of every slice! 🙂  If you haven’t ever made homemade whipped cream, then get on it.  It is seriously SOOOO easy!!!!!!!!

So I held a little drawing on my Facebook page at the beginning of the week and I asked everyone to comment with an ingredient they wanted to see me use.  I am going to make a special recipe using the chosen ingredient from the comment section every.  I held a live drawing and my two year old picked Cardamom out of the cup.

My good friend and co-worker commented with Cardamom.  I am so glad Leah chose this ingredient, because it has so much flavor and is very versatile.  THANKS KRIS, I LOVE YA!

I sat on my couch for a bit to think of what I should make with cardamom and I finally decided on my amazing pumpkin pie.  Cardamom doesn’t often show up in my pumpkin pie, but I know I love the flavor, so I made a decision to add it to the ingredient list.

pumpkin_pie

I also REALLY love this organic maple syrup that I have recently been introduced to.  This maple syrup is from an amazing company called, Butternut Mountain Farm in beautiful Vermont.  They have a TON of infused maple syrup such as, Chai, cinnamon, ginger, habanero, and a mixture of fall spices.  For this pumpkin pie, I chose to use the ginger infused maple syrup and omitted the ground ginger in my recipe.  IT IS DIVINE! AND THEY SHIP!!  That’s a win for me!

maple_syrup

Butternut Mountain Farm has a lot of other products that I will introduce to you in later recipes, but head on over there now and order some of their organic maple syrup product.  You will not be disappointed!

Another must ingredient in this recipe…  Browned butter.  By now, you will know that I might have a little bit of an addiction to browned butter.  There you go…  I finally admitted it, I’m addicted to browned butter.  Feels so good to have that off my chest.  hahaha 🙂

maple_syrup

After you grab yourself some cardamom and infused maple syrup, GET BAKING!

Really missing Grandma Bonita today. 🙁

Bye for now

Serves 1 slice

A Pumpkin Pie Must!

30 minPrep Time

55 minCook Time

3 hr, 25 Total Time

Save RecipeSave Recipe

Ingredients

  • One 15 oz can of pureed pumpkin
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 2/3 cup evaporated milk
  • 1/4 cup browned butter (or melted butter)
  • 1 tablespoon vanilla bean paste
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cardamom
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 tablespoons Ginger infused maple syrup
  • 1 pie crust

Instructions

  1. Preheat oven to 425 degrees F.
  2. Roll out one pie crust and place in pie dish. Crimp edges. Feel free to blind bake (highly suggest), but it is a personal preference.
  3. In a large bowl, combine pumpkin and eggs and mix until well combined.
  4. To the large bowl, add sugar, salt, cardamom, cinnamon, and cloves. Use a whisk to fully incorporate dry ingredients.
  5. Next, add browned butter, vanilla bean paste and infused maple syrup. Mix until completely combined.
  6. While whisking your pumpkin mixture, slowly pour in buttermilk and evaporated milk. Whisk until completely combined.
  7. Pour into pie shell
  8. Bake at 425 degrees F for 15 minutes and then turn the oven temp down to 350 degrees F and bake for another 45-55 minutes (depending on your oven). Check pie at the 40 minute mark. Your pie should hold its shape and just barely move in the center when you shake the pie dish. Done when toothpick comes out clean.
  9. Let cool for 2 hours before serving.
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http://vanillabeansandbuttercreams.com/pumpkin-pie/

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