Directions:
Heat oven to 220 degrees C.
Whisk eggs and both sugars together until smooth. Add pumpkin puree, 140 ml of 38% whipping cream, vanilla, salt and Israelidelicious Pumpkin Spice Seasoning. Stir until well blended. (Batter should be fairly liquidy, if thick add more cream)
Pour pumpkin filling into the pie Crust
Bake pie at 220 degrees for 15 minutes. Reduce the oven temperature to 190 degrees and bake 35 to 45 minutes or until a toothpick plunged into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking.
TO FINISH:
Cool on a wire rack for 2 hours or until room temperature. Whip remaining 360 ml with a teaspoon of sugar. Cut into wedges and serve alone or topped with whipped cream.
(Note if you do not plan on whipping your own whipped cream please plan and purchase pre made whipped cream and reduce the amount of whipping cream in the recipe to 140 ml)
Ingredients:
Pie crust
2 large eggs
1/3 cup (65 grams) granulated sugar
1/3 cup (65 grams) brown sugar
1 can pumpkin puree
500 ml heavy whipping cream
(Note if you do not plan on whipping your own whipped cream please plan and purchase pre made whipped cream and reduce the amount of whipping cream in the recipe to 140 ml)
1 teaspoon vanilla extract
2 teaspooon Israelidelicious Pumpkin Spice seasoning
1/2 teaspoon kosher salt
