PUMPKIN PIE IN THE SKY
 
Prep time
Cook time
Total time
 
Win your own Pumpkin Pie Cook-Off with my Throw-Down-Winning, "Pumpkin Pie in the Sky" Recipe. Pies can be made a day ahead and stored, covered in the refrigerator. Makes two, 9 inch pies.
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 1-1/2 Cups Granulated Sugar
  • 1 Teaspoon Salt
  • 2 Teaspoons Ground Cinnamon
  • 1 Teaspoon Ground Ginger
  • ¼ Teaspoon Ground Cloves
  • ½ Teaspoon Ground Nutmeg
  • 3 Egg Yolks, Beaten
  • 2 Eggs, Beaten
  • 1 Can (29 oz) Pumpkin Puree
  • 3 Cups Half & Half
  • 2 9" Deep-Dish Pie Crusts
Instructions
  1. Preheat oven to 425 degrees.
  2. Place a sheet of parchment paper into each unbaked pie shell and fill with dried beans or pie weights.
  3. Par-bake pie crusts in preheated oven for 15 or 20 minutes until they just begin to turn golden brown.
  4. Remove pie crusts from oven, discard the parchment paper and save the beans or pie weights for next time.
  5. Set the pie crusts aside.
  6. Reduce oven temperature to 350 degrees.
  7. Combine sugar, salt, cinnamon, ginger, cloves and nutmeg in a large mixing bowl.
  8. In a separate large mixing bowl beat the whole eggs and egg yolks together.
  9. Stir the pumpkin puree and the half & half.
  10. Add the sugar/spice mixture into the wet ingredients and mix to combine.
  11. Pour pumpkin mixture into the par-baked pie crusts.
  12. Add decorative pie crust cutouts to the top of the custard mixture if desired.
  13. Place pie crust shields on the edge of the pie crusts.
  14. Return pies to oven and bake for about 50 minutes or until knife inserted in center comes out clean.
  15. Cool pies on a wire rack for 2 hours.
  16. Serve immediately at room temperature or refrigerate until ready to serve.
  17. Serve with dollops of freshly whipped heavy whipping cream.
  18. ENJOY!
Recipe by After Orange County at http://afterorangecounty.com/2013/11/14/pumpkin-pie-in-the-sky/