Cylch Blodeuwedd

Druidic Grove in North-West Wales

American Pumpkin Pie

by Aethnen - January 17th, 2009.
Filed under: Recipes. Tagged as: , , , , , , , , , , , .

ABOUT: The creamiest pumpkin pie you will ever taste, and a traditional American recipe handed down from Jenn’s mother, grandmother and so on. Primarily served from October until February, so would be appropriate for any rituals or get-togethers in that Winter time.


INGREDIENTS: (makes 2 pies)

1 1/4 cup firmly packed dark brown sugar

1 tblsp cornflour

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ginger

1/4 tsp freshly grated nutmeg

1/8 tsp ground gloves

2 cups pumpkin puree (pumpkin pulp boiled down into liquid)

3 eggs, ready beaten

1 cup heavy cream

1/3 cup milk

1 piecrust ready-made and set aside for use



1. Whisk together brown sugar, cornflour, salt, cinnamon, ginger, nutmeg and cloves in a bowl.

2. Add pumpkin, eggs, cream and milk –whisk well to combine.

3. Pour filling into piecrust and bake at 375 F for 60-65 minutes. Cover crust with foil after about 30 minutes, if getting brown (which it will do, thanks to the cream).

4. Once done (it shouldn’t be a liquid anymore), let cool completely, at least 2 hours before serving (to let it finish setting). Best served chilled with a bit of whipped cream on top!

NOTE– If you are unlucky as to not possess an American measuring cup, just use a normal tea mug, and stick to the same measurement all the way through.

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