Spiked Pumpkin Pie: Just a little something to remind that I'm not done with this fall favorite
I've said it in previous posts and I'll say it again. I love pumpkin anything. I am also comfortable saying I prefer pumpkin pie to sweet potato pie and so during the holidays I'm always looking to kick my basic pumpkin pie recipe up a notch. Everyone knows that Libby's has the best pumpkin pie basic recipe and you can just edit based on your own household needs and wants. October and November are legit let me find anything and everything I can incorporate pumpkin into without tiring my family of the flavor. This recipe is easy to follow and always a win win for your upcoming Thanking day table. Let me know what you think!
1 (9 inch) unbaked pie crust ( I like to use Ina Garten's recipe that you can find here)
¾ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
1/4 teaspoon of ground cardamom
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1cup of heavy cream mixed with 1 tbsp. of corn starch
2 tsp of vanilla extract
1/4 cup of rum or bourbon your choice
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)