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Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling. You can cook Pumpkin Pie using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pumpkin Pie

You need 1 of roll puff pastry.
You need 2 cups of cooked pumpkin.
Prepare 3 of eggs.
It's 1 1/4 cup of sugar.
It's 2 of tblsp cornstarch.
It's 1 1/2 tsp of cinnamon.
It's 1/4 tsp of nutmeg.
Prepare 1/8 of ground cloves.
Prepare 1/8 of black pepper.
You need 1 cup of cream.
Prepare 1/4 cup of milk.

Beat the remaining egg and brush on the crust edge; sprinkle. Pumpkin Pie Be the first to rate & review! For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh.

Pumpkin Pie step by step

Preheat oven to 230 degrees. Prepare the pan. Once thawed, Roll out the pastry and place carefully on a greased pan. Don’t pull. Slightly tap to make sure that pastry is placed properly. I first folded the pastry the crimped it with a fork. In a blender, Purée the cooked and cooled pumpkin. I added a little bit of milk to help along..
In a separate bowl, mox eggs and sugar well. Then add cornstarch, cinnamon, nutmeg, cloves, pepper and pumpkin purée and mix well..
Add cream and milk and mix well. Pour into pastry and bake at 230 degrees for 15 minutes then bake at 190 degrees for 35-45 minutes or until an inserted knife comes clean. Cool down to room temperature. And serve..

This is the traditional holiday pumpkin pie. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition. Pumpkin pie is one of those pies you can easily make a day or two ahead. You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of.