| Level: | Easy |
| Yield: | 10 servings |
Ingredients
- 1 cup cooked and pureed pumpkin, drained in a fine strainer
- 3/4 cup creme fraiche
- Generous 1/3 cup brown sugar, firmly packed
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch ground cloves
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- 2 tablespoons brandy or dark rum
- 1 (10-inch) prebaked pie shell, recipe follows
Instructions
- Preheat the oven to 300 degrees F.
- In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended.
- Mound the pumpkin mixture into the pie shell and jiggle the pan gently to help it find its level. Bake for about 1 hour, until set in the center.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 91 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 2 g |
| Cholesterol | 46 mg |
| Sodium | 84 mg |
Reviews
I’ve always make sweet potato pies instead of pumpkin, the day before I bake enough sweet potatoes to equal 2 cups. I add 2 TB soft butter, 1 TB molasses, 1 TB bourbon, 3 eggs, 1/2 cup of heavy cream, 1/4 cup of half & half, 1/2 cup of brown sugar & 1/4 cup of sugar & 1 tea of vanilla & of course the spices. Adding an extra cup of sweet potatoes makes for a fuller pie 🙂
This pumpkin pie was delicious! I chose to make this over the other recipe with cream cheese that was rated so highly because I liked that it included more of the traditional spices. I used pure pumpkin puree from a can in this case… After combining all the ingredients I had a little taste and decided to add a little more puree to give the pumpkin flavour a boost. With the 2 tbsp of Brandy, you can really taste it. I may add slightly less next time. I made this recipe in the UK to celebrate a Canadian Thanksgiving, and it was a big hit!!
So yummy!
Don’t think I like this as much as Paula’s. Didn’t come close to filling 10″ pan. I thought maybe something was missing from recipe.
Great tasting pie, I made the pie and found that in a 10″ pie plate there was not enough filling to fill it,the ingredients should be increased by at least 50% for a nice thick pie. Other than that the pie tasted awsome.
love this pie
I made this recipe this year for Thanksgiving and it was great. I use gluten free frozen pie crusts and we added the rum. I also increase the spices a bit to taste and we really enjoyed the pies. I was looking for a recipe for fresh pumpkin,glad we found this one!
My friends and family love the tang that the creme freche gives this pie. It is absolutely delicious and so simple!
This is the easiest and simplest pumpkin pie to make, and the results never disappoint! I have requests by family and friends to bake this pie throughout the year and the pie plate gets cleaned out every time. 🙂
I’ve made four pies since I’ve had this recipe. The pies are so delicious, and they disappear so quickly. My friends and family LOVE them!