“Dessert is like a feel-good song and the best ones make you dance.”
Normally I am not one for desserts whether it be eating them or cooking them …. however, when I spotted this recipe in the Holiday Cottage 2013 issue of The Cottage Journal magazine I knew I had to give it a try and I’m certainly glad that I did. Although I do enjoy pumpkin pie during the holidays, at least to me it typically tastes like it just came out of a can of pumpkin filling and it seems too heavy and too solid. Well, this recipe provides you with a pumpkin pie that is light, almost fluffy, and it is very, very delicious.
6 T butter, softened
1 ½ cups sugar
4 tsp corn meal
1 cup canned pumpkin (15oz, not pumpkin pie filler)
½ cup heavy whipping cream
1 tsp vanilla extract
½ tsp fine sea salt
½ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
3 large eggs
1 (9-inch) prepared pie crust, deep dish (or you’ll have lots of batter leftover)
1. Preheat oven to 350-degrees. Bake the pie crust per the package instructions.
2. In a large bowl, beat butter, sugar, and cornmeal at medium speed until combined. Add pumpkin, cream, vanilla, salt, cinnamon, nutmeg, ginger, and cloves, beating until
3. Bake for 60-70 minutes or until center is set and does not move when pan is lightly shaken. Let cool completely.