Pumpkin pie is a cherished American holiday tradition. It's made with a special spice blend that gives off a warm, autumn aroma.
Spices have a fascinating history. Cloves and nutmeg have been used by the people of Indonesia for over 3,500 years.
In the 17th century, Europeans, captivated by spices, traveled to Southeast Asia, and India, where nutmeg and cloves were also famous and they brought these spices back to Europe, where they soon found their way into pies and other dishes.
In the United States, a combination of allspice, nutmeg, cinnamon, ginger, and cloves became the signature spice mix for autumn Thanksgiving pumpkin pies. This blend became known as pumpkin pie spice.
Pumpkin pie spice quickly became popular in various dishes, desserts, and beverages, and it's now synonymous with the cozy scents of autumn. This special spice blend captures the essence of the season and adds warmth to your holiday treats.
Ingredients
9 or 10-inch pie shell, partly baked
1 15 oz can pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
3 eggs
1 cup whipping cream
1/4 cup whole milk
1 tablespoon dark rum
1 1/2 teaspoon vanilla
Directions
Preheat oven to 375 degrees.
Whisk the eggs, brown sugar, and granulated sugar together in a large bowl.
Stir in the cream, milk, pumpkin, rum, and vanilla. Add the allspice and beat mix until smooth.
Pour into the prepared pie shell and bake 20 minutes, then reduce to 325 degrees and bake another about 30 minutes or until the filling is set.
Allow to cool to room temperature and serve with whipped cream.
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