My mom and I have tried so many different recipes for pumpkin pie. But the past couple years we have used this recipe from allrecipes.com. It’s very simple and it is rich and fluffy. The recipe says to use a whisk until smooth after you’ve combined all the ingredients. The pie will be less dense if you also use a electric blender for 2-3 minutes after using the whisk. We read a positive review with a tip and tried it this year. The only changes we made were mixing the pumpkin puree, spices and salt on medium heat over the stove. Then you let it cool before mixing in the other ingredients. I think does lessen the somewhat overbearing pumpkin taste and brings the taste of the spices out more. If I was in a hurry I would use the instructions of the first.
We were lazy this year and cheated with store bought pie crusts. The most important part of this recipe is the baking time and temperature. You preheat the oven for 425 degrees and put the pie in for 15 minutes. Then reduce the heat to 350 degrees and bake for another 35 minutes. This way you don’t burn the top. The pumpkin pie was the second most popular pie this year, next to the chocolate cream pie. With a dollop of whip cream on top, it was delicious!
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