The holidays and pumpkin pie go hand-in-hand. Chef Eddy's Pumpkin Pie recipe is made with milk and heavy cream which makes it silky, smooth, and delicious. Easy, quick and destined to become a tradition on your holiday table each year.
Prepare Pure Butter Pie Crust or defrost store-bought crust.
Preheat oven to 425°F.
Whisk eggs until well blended and no strings remain. Add pumpkin puree, sugar, and salt.
Add spices, milk, and heavy cream.
Pour in pie shell and place in oven. Pie shells vary, if all filling does not fit pour it in a ramekin.
Place pie in oven, after 15 minutes reduce oven temperature to 325°F and bake for another 45-50 minutes or until center of pie no longer trembles.
For leftover pumpkin pie fillings in ramekins, place in oven when the pie has been in the oven for 30 minutes. Remove ramekin when center is set and no longer trembles.
Remove from oven and allow to cool. Place in refrigerator. Serve chilled with Crème Chantilly if desired.
