We definitely do have a favorite pumpkin pie around these parts. You’ll need the pie crust recipe I just discussed, and here’s how to make the filling: In a large bowl, combine 2 cups pumpkin puree, fresh or canned is fine, 3 large eggs, 1 ½ cup heavy cream, and ¾ cup maple syrup. Stir in 1 teaspoon vanilla extract and (if you’d like) 1 tablespoon of brandy. In a separate small bowl, mix ½ teaspoon ground allspice, ½ teaspoon freshly grated nutmeg and ½ teaspoon powdered ginger. Sprinkle the spices over the pumpkin mixture and blend in completely. Pour the mixture into a prepped pie shell and bake for 1 hour. The pie is done when a knife tip inserted into the center of the pie comes away clean. If you’re horrified by the idea of marring the top of your pumpkin pie, you can also shake the pie slightly. If the center of the pie is firm, it’s done. Cool the pie completely on a wire rack.
The best part about pumpkin pie is that it’s very versatile. You can replace the maple syrup with brown sugar, or even apricot preserves to get a whole new flavor to this holiday staple.