The Best Pumpkin Pie Recipe
This is the only pumpkin pie recipe you will need this fall!
- 1 cup heavy cream
- 3 large eggs
- 2 egg yolks
- 1 teaspoon vanilla
- 1 (15 ounce)can pumpkin puree
- ¾ cup brown sugar
- ¼ cup maple syrup
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoon salt
- 6 baked mini pie shells One regular size pie crust makes three 5” mini crusts, so you’ll want two to make six minis
- 6 Godiva Masterpieces chocolates for topping
- whipped cream optional for topping
Adjust the oven rack to lowest position and place rimmed baking sheet on rack and preheat to 400 degrees.
Whisk cream, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, sugar, maple syrup, spices, and salt in large saucepan and cook, stirring constantly, until thick and shiny, about 12-15 minutes
Remove pan from heat and whisk in cream mixture until fully incorporated. Split the mixture between the six still-warm prebaked pie shells.
Wrap outer edges of crust with foil so that they don’t get overdone. (We didn’t do this until they were about half way done baking—thus they’re a little extra crispy.) Place pies on heated baking sheet in oven and bake pie for 10 minutes. Reduce oven heat to 300 degrees and continue baking until edges of pie are set, 20-35 minutes longer. Instant read thermometer inserted in center should read 175 degrees. Transfer pie to wire rack and cool to room temperature, about 4 hours. Top with whipped cream and Godiva Masterpieces.
Calories: 651kcal | Carbohydrates: 129g | Protein: 16g | Fat: 64g | Saturated Fat: 25g | Cholesterol: 201mg | Sodium: 1339mg | Potassium: 454mg | Fiber: 7g | Sugar: 39g | Vitamin A: 11819IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 6mg