Pumpkin Pie

  • 1 unbaked 9” pie crust (store bought or homemade)
  • 2 large eggs
  • 15 oz can pumpkin puree
  • 1 cup Shamrock Farms Heavy Whipping Cream
  • ¾ cup sugar
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • dash of cardamom or nutmeg (optional)
Cooking instructions
  1. Preheat oven to 425 F
  2. Lightly beat eggs in a large bowl
  3. Mix in pumpkin puree
  4. Stir in sugar, salt, and spices
  5. Slowly incorporate whipping cream
  6. Pour into unbaked pie crust. The pie should be full to the top. It will puff up during baking but will settle back down once cooled.
  7. Bake for 15 minutes at 425 F. Reduce temperature to 350 F and bake for 40 minutes. It shouldn’t be overly jiggly and a knife inserted into the center should come out clean. Bake longer at 5 minute increments if it’s not done.
  8. Cool for 2 hours to allow it to set.
  9. Serve or store in refrigerator until ready to enjoy.
  10. Top with fresh homemade whipped cream.