“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.
Preheat oven to 350-degrees. Bake the pie crust per the package instructions.
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 combined. Add eggs, one at a time, beating well after each addition. Pour mixture into prepared pie crust.
Bake for 60-70 minutes or until center is set and does not move when pan is lightly shaken. Let cool completely.
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