Servings: 8Prep Time: 20 minutes Cook Time: 1 hour
3/4 cup brown sugar (darker is better, IMO)
1 teaspoon vanilla
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, lightly beaten
2 15-oz cans or 1 30-oz can pumpkin puree
1 pie crust in a 9-inch pie plate (your favorite recipe or store bought)
RichWhip Non-Dairy Whip Topping or Real Whipped cream (optional, but highly recommended)
Preheat oven to 425° F.
Mix sugar, vanilla, spices and salt. Add in eggs, then pumpkin, mixing well after each. I usually do it all in my stand mixer, but it comes together well with a hand whisk, too.
Pour into crust in pie pan, and bake 15 minutes before reducing heat to 350° F. Bake another 45 minutes or so. Allow to cool at least one hour before serving.
Can be baked a day in advance, or you can prepare the filling in advance, cover with plastic and store in the fridge for up to 2 days before pouring into the shell and baking.
Var: Substitute real maple syrup for up to half of the brown sugar.
Submitted by: ulrikedg on November 23, 2010