When I was in the US in October I stopped at a Stonewall Kitchen store. It’s the first time I’ve been to one. Think Williams-Sonoma. I also picked up a handful of their postcard recipes and a jar of their maple pumpkin butter.
I’d never had pumpkin butter before. I can’t believe it! It’s like caramel pumpkin goodness. I’ve done some research and it’s not hard to make it yourself. On my list for next fall already. This pie is great for Thanksgiving, it’s super light and has just a very subtly pumpkin flavor.
This pie is super easy to whip up. It looks yellow from the egg yolks before it’s baked but after has a lovely light orange color.
Happy Thanksgiving! I’m sad that I have to be at work today and not in Pittsburgh with the rest of my relatives.
1 ready made pie crust (I used this, but use whatever you feel like)
2 egg yolks
2 cups heavy cream/double cream
1 cup pumpkin butter
- Get your pie crust prepared. Pre-heat the oven to 325 F/180 C.
- Heat the cream in a saucepan. Remove from heat just before it starts to simmer.
- In a large bowl lightly beat the eggs and egg yolks. Slowly pour in the cream and gently whisk by hand until combined.
- Stir in the pumpkin butter.
- Pour the mixture into the prepared pie crust and bake for 40-50 minutes until a toothpick inserted in the middle comes out clean. Serve cold.
adapted from Stonewall Kitchen