Creamy Pumpkin Pie

Best pumpkin pie we’ve ever made! Moist, creamy, and so tasty. My husband said it beats Libby’s pumpkin hands down. We used two full sugar pie pumpkins to make enough pumpkin puree. A lot of reviews are complaining that this recipe calls for too much pumpkin, but they must not have a true 9” deep dish. This filled mine perfectly. Test the capacity of your dish by filling with a measured amount of water. Mine holds 5 cups with just a little extra room at the top, and that’s just the amount of filling this recipe made. I cooked in my combi steam oven with 30% moisture to keep the top nice and moist and that worked very well, if you happen to have the right oven, I recommend trying that.

Instead of the spices I used speculaas spice to give it a dutch flavour. I lightly covered the pumkin with the speculaas spice before roasting. After roasting pumpkin and allowing to cool, I blended the pumpkin then I put 1/4 teaspoon speculaas spice into the mix to freshen the flavour. Everyone at the Dutch Club loved it!

I just 2 cups fresh pumpkin like she calls for and a can of Libby’s pumpkin. I did the rest of the recipe the way she said except I put all ingredients in a blender. It made enough for 2 pies.

We used fresh ginger - but the only alteration! This recipe worked great for us as is. It’s super creamy and better than most pumpkin pies. It was easy enough for my seven-year-old to do on her own. It did seem to take closer to an hour at 350 in our oven.