We’ve tried a lot of pumpkin pie recipes, but this one wins our Best Ever award, hands down.
It’s so easyall the mixing happens in a blender with the push of a button, and the results are rich, sweet, and totally luscious. If you don’t want the extra carbs of a crust, the recipe adapts beautifully to being made in little individual pudding ramekins.
Either way, this is the quintessential Thanksgiving dessert, sure to fill your home with the true delightful spicy scents of the holiday. We offer it with gratitude for all of you, our loyal and enthusiastic readers.
1 3/4 cups pumpkin puree
1/2 cup brown sugar
1/4 cup white sugar
1/8 cup maple syrup
1/2 cup sour cream
1/2 cup half-and-half or heavy cream
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
Whipped cream (optional)
1. Preheat oven to 425F. Dump all the ingredients (except the whipped cream) into a blender and pulse until thoroughly combined.
2. Pour the mixture into buttered individual ramekins or ovenproof soup bowls, or the unbaked pie shell of your choice. (Decorate the top with little leaves cut from pastry, if you like.)
3. Bake for 15 minutes at 425F, then reduce heat to 350F and bake for 45 minutes, or until set. Allow to cool for 1 hour before serving. Top each portion with whipped cream, if desired.
Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001). Copyright (c) 2001 by Cait Johnson. Reprinted by permission of Inner Traditions.
Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).