Pumpkin Pie revisited
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A new take on a traditional Thanksgiving favorite!
- Author: Sheryl "Wilderness Wife" Thompson inspired by Libby's Pumpkin
- Prep Time: 15 mins
- Cook Time: 65 mins
- Total Time: 1 hour 20 mins
- Category: Pie
- Cuisine: American, New England
- 1 c. sugar
- 1 tbsp. cornstarch
- ½ tsp. salt
- ½ tsp. cinnamon
- ½ tsp. ginger
- ½ tsp. nutmeg
- 1 15oz. can of pureed pumpkin
- 1 ½ tbsp. melted butter
- 1/8 c. molasses
- 3 eggs
- 1 c. eggnog
- 1 tsp. maple flavoring extract
- 1 pie crust in 9″ pie plate
- Sift sugar, cornstarch, salt, cinnamon, ginger, and nutmeg together.
- Thoroughly mix the dry ingredients together with the pumpkin puree.
- Beat melted butter, molasses, eggs, eggnog and maple extract together.
- Add the pumpkin mixture to egg mixture and mix thoroughly.
- Pour into the unbaked pie shell. Cover crust rim with foil to prevent over cooking.
- Bake at 450 degrees for 15 minutes and then reduce to 350 degrees and bake for 50 more minutes.
- Serve topped with whipped cream
