We asked the Little Passports team members for their best Thanksgiving recipes, and Robyn Patty has shared her favorite pumpkin pie. She loves making pies, and every year at Thanksgiving, this is her well-loved standard.
Take it from Robyn and ditch the evaporated milk this year, and try this decadent version of the classic instead! Happy Thanksgiving!
What You Will Need
- 2 pie shells, pre-baked
- 1 cup REAL maple syrup
- 2 cups canned solid-pack pumpkin
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cardamom
- ½ teaspoon salt
- ½ teaspoon vanilla
- 1 cup heavy cream
- 2/3 cup buttermilk
- 2 eggs
- Preheat oven to 375° F.
- Prepare your pie shells. I use pre-made pie shells, but if you’re feeling ambitious, take the time to make them from scratch! Pre-bake the pie shells according to the instructions, and let cool before filling.
- Pour the maple syrup into a saucepan and heat over medium-high heat. Bring to boil until it reaches 200 degrees on a candy thermometer, and remove from heat.
- Once the syrup is slightly cooled, pour it into a mixing bowl. Whisk it together with the pumpkin, pumpkin pie spice, cardamom, salt, vanilla, heavy cream, buttermilk, and eggs.
- Pour the pumpkin mixture into the pre-baked pie shells. Bake for 1 hour, until filling is set but is still a bit jiggly in the center when shaken (not too hard!). Move to a rack and cool completely.
- Serve with whipped cream!