The best delicious Pumpkin Pie 2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Pie 2 recipe today!
Hello my friends, this Pumpkin Pie 2 recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Pie 2 is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Pie 2.
What Makes This Pumpkin Pie 2 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Pie 2.
Ready to make this Pumpkin Pie 2 Recipe? Let’s do it!
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1 Unbaked pie crust (9″),
-chilled
2 c Regular canned pumpkin
1 c Sugar
1 c Heavy cream
2 Extra large eggs, plus 1
-yolk, beaten together
1/3 c Dark rum (or brandy, if you
-prefer)
1/2 Teasp each, salt, cinnamon,
-and ginger
1/4 Teasp nutmeg
1 1/3 c Pecans
Combine pumpkin, sugar, cream, eggs, rum (or brandy) and spices. Using
electric mixer at low speed, mix until well blended. Pour filling into
chilled pie shell and sprinkle with pecans. Bake in preheated 425 degree
oven for 15 minutes. Reduce heat to 350 degrees and bake for 30-40 minutes
more or until filling is completely set. (Watch out for pie crust edges
getting too dark.) Cool pie and serve with whipped cream sweetened with
dark honey (1 tablesp. honey to 1 cup cream).
Note: This is definitely not for someone who is watching his/her fat
content – but then it is Thanksgiving. I also use Cool Whip instead of the
sweetened whipped cream sometimes – either way it’s still delicious.
Yields
1 Servings
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