With the holidays just around the corner, it’s time to start baking…can you believe it’s already here!?!  I love when it’s cold outside and the house is all toasty warm with delicious smells.  The one ingredient that gets the most love this time of year is pumpkin and I have a great recipe for you try:  Thin Dish Pumpkin Pie.  AND since the word “thin” is in the title, you can have two pieces! 😉

Thin Dish Pumpkin Pie

Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp cornstarch
• 1/4 tsp ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 9 inch pie crust

Directions

1. Preheat oven to 350F.
2. Combine pumpkin puree, eggs, and brown sugar in a bowl and whisk together.
3. Add all the spices and the cornstarch.
4. Pour in the cream and milk.
5. Keep whisking until mixture thickens and all ingredients are well combined.
6. Pour the filling into the crust leaving 1/4 of it unfilled.
7. Bake for 45 minutes to an hour.
8. Serve and enjoy.

Also, check out my family recipe for Pecan Pie!

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Thin Dish Pumpkin Pie

Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• ½ cup brown sugar
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 tbsp cornstarch
• ¼ tsp ground nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground black pepper
• ½ cup heavy cream
• ¼ cup milk
• 1 9 inch pie crust

Instructions

1. Preheat oven to 350F.
2. Combine pumpkin puree, eggs, and brown sugar in a bowl and whisk together.
3. Add all the spices and the cornstarch.
4. Pour in the cream, and milk.
5. Keep whisking until mixture thickens and all ingredients are well combined.
6. Pour the filling into the crust leaving ¼ of it unfilled.
7. Bake for 45 minutes to an hour.
8. Serve and enjoy.