Super Spiced Sweet Pumpkin Pie

Super Spiced Sweet Pumpkin Pie

(enough for 2 pies)

2 Basic Pie Crusts
4 cups chopped pecans, divided

1 29 oz. can 100% pure pumpkin
2 cans sweetened condensed milk
1 cup dark brown sugar
1/2 cup granulated sugar
4 tsp. ground cinnamon
1 tsp. + a “light shake” ground ginger
1 tsp. ground cloves
5 large eggs

 

Preheat oven to 325 degrees.

 

TAKE A GIANT SWIG OF WINE FROM THE BOTTLE.

 

After preparing the pie crust the day before, roll out the dough into 2 discs and place inside 2 pie plates. 

Sprinkle each crust with 2 cups of pecans and press into the bottom of the crust. Add pie weights and bake (after crimping the edges) for 20 minutes.

Allow to cool.

 

Bring the oven temperature to 425 degrees.

 

DRINK ANOTHER SWIG OF WINE.

 

Mix together the sugar and spices.

Beat eggs together in a bowl large enough to hold everything.
Fold the pumpkin into the eggs. 

Beat the sugar and spice mixture into the pumpkin and eggs. Fold in the sweetened condensed milk.

 

Pour the mixture into the pre-baked pie crusts and bake for 15 minutes.

 

GO AHEAD, TAKE ANOTHER SWIG.

Reduce the oven temperature to 350 degrees and bake for another 50 minutes, until a toothpick inserted into the center comes out clean.

 

Allow to cool completely before decorating with a little brûlée action.

 

Serve with balsamic whipped cream and possibly more WINE.
Or, in Candace’s words:

“Another swig of wine is advisable but does not need to be from the bottle.”

 

Happy Thanksgiving to you and yours