My mom makes this pumpkin pie every year at Thanksgiving. The recipe I’m going to share is her very own ~ with a little twist. This year, I added buttery, sugary pecans atop the custard to give the pie a rich praline flavor.
Decadent. Delicious. And diet friendly … because I baked them in 4.5 ounce Weck jars so the serving size is smaller than a traditional piece of pie. ;)
To make the crust, I made my ‘no roll crust’ (recipe with video here) and smushed 2 tablespoons into the jar. If you like, sprinkle sugary pecans on the top of the pastry.
No Roll Pie Crust
Pie Crust: 1 1/2 c flour * 1 T sugar * 1/2 t salt * 1 T milk * 1/2 c oil
Mix together dry ingredients. Whisk together wet ingredients. Mix together all ingredients. Press in little Weck jars. No rollin’ allowed! Pop those babies in a 400 degree oven for about 10 minutes.
And here’s my mom’s fabulous pumpkin pie recipe …
Mimi’s Pumpkin Pie
3 eggs * 1 (15 oz) can pumpkin * 1/2 c brown sugar * 1/2 c sugar * 1 t cinnamon * 1/2 t ginger * 1/4 t nutmeg * 1/8 t cloves * 1/2 t salt * 1/2 c milk * 1/2 c heavy cream
In a bowl, beat eggs slightly. Add pumpkin, sugars, spices, and salt. Beat by hand until well blended. Slowly add milk and cream. Pour in a pie shell. (At this point, you may sprinkle with sugary pecans. Your choice!)
Bake at 350 degrees. For Weck jars, 35-40 minutes is just about perfect. For a larger pie, upwards of 60 – 70 minutes.
Cool & serve. If you like, add a dollop of whipped cream.
What kind of pie is your family’s favorite?