My family flipped for this pumpkin pie this Christmas. My step-sons raved and they don’t usually like pumpkin pie . My little 5 year old had refused to try any sort of pumpkin pie until this magical version of “The Ultimate Pumpkin Pie” (Epicurious), popped out of my oven. I made some substitutions and changed some ratios. The preparation took about 5 minutes and the baking, 50 minutes or so.
Here’s how to do it…
Arrowhead Mills premade graham cracker crust (I used the 9 inch from Whole Foods)
1/2 cup sugar (organic cane sugar)
2/3 tablespoon packed golden brown sugar
2/3 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon (generous) salt
1 16 ounce can solid pack pumpkin
1/2 cup whipping cream
1/3 cup Greek yogurt
2 large eggs, beaten to blend
1/4 cup boysenberry preserves
Preheat oven to 325°F.
Spread preserves over prebaked crust
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, yogurt and eggs. Pour in filling. Bake until center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.) Serves 8
We passed the whipped cream can around the table and everyone had seconds. It’s fantastic!
Let me know how it turns out!