a pumpkin pie craving

Ever since I had to work through Thanksgiving, I’ve had a craving for pumpkin pie.  The rest of the traditional Thanksgiving meal is fine, and I really missed my mother-in-law’s cooking this year, but the thing I really missed was not having any pumpkin pie.

I came across this recipe on one of my favorite new blogs, foodloveswriting.  I love her blog because Shannalee does what I seem to be gravitating toward these days-more photo-blogging than recipes and cooking (probably a seasonal thing for me).

I didn’t change much about her recipe apart from using my own crust recipe.  Also, I didn’t roast a pumpkin for puree, canned organic pumpkin worked very nicely (and neatly).

I’ve included a few photos in this post from the train garden at Homestead Gardens in Davidsonville.  My husband and I had a free afternoon and strolled through the garden center.  I’ve always heard the decor is beautiful and that the train garden was especially impressive.

pumpkin pie

1 unbaked pie crust

2 eggs

1 cup sucanat or brown sugar

1 Tbsp flour (I used whole wheat)

2 cups organic pumpkin puree (NOT pumpking pie filling)

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp allspice

12 ounces organic heavy cream

Preheat oven to 450 degrees.

In a large bowl, beat two eggs lightly.  Add the rest of the ingredients.  Mix together well.

Pour mixture into unbaked pie crust, leaving a little space at the top.  Bake for 10 minutes at 450 degrees; then lower the temperature to 350 degree.  The original recipe says to bake another 40-50 minutes, but mine took more like 65 minutes.  It’s done when a toothpick inserted in the center comes out clean.