All American Traditional Pumpkin Pie Recipe

The Cooks' Den "Pumpkin-palooza" continues with a classic, All-American pumpkin pie recipe. You'll want to add aluminum foil to your shopping list if you don't have some already. Or you can pick up some pre-made pie crust covers made out of tin foil. They're usually quite inexpensive, are dishwasher safe, and can be found at the grocery store or a kitchen supply outlet.

Ingredients:

• 1 9-inch pie crust
• 1/2 C brown sugar
• 1 Tbsp. all purpose flour
• 1 1/2 C pumpkin puree
• 1 1/2 C heavy cream
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp ginger
• 1/4 tsp. nutmeg
• 1/2 C light corn syrup
• 3 eggs, slightly beaten
• 1 tsp. vanilla

Directions:

Place the pie crust in a 9-inch pie plate; prick the bottom of the curst a few times with a fork and set aside.

Place the brown sugar in a large mixing bowl. Add the flour and toss to combine. Add the pumpkin puree and heavy cream. Use an electric mixer on medium speed and beat until completely combined together. Sprinkle in the salt, cinnamon, ginger, and nutmeg.  Stir with a rubber spatula until combined well. Pour in the corn syrup and mix with the mixer on medium speed. Add the beaten eggs and the vanilla, and mix until smooth. Pour the pumpkin mixture into the pie shell.

Bring the oven temperature to 350 degrees. Cover the edge of the pie shell with aluminum foil to keep it from overcooking. Bake 25 minutes.

Remove the foil so the edges can brown and continue baking 30 minutes or until a knife inserted in the center of the pie comes out clean. Makes 8 servings.