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Classic Pumpkin Pie

Pumpkin_pie_shutterstock_157672391Recipe by Barbara Simpson Muirhead Foods
This recipe is a “tried and true” pie recipe that we have made many times over the years and is a customer favorite.  With only three ingredients plus an unbaked pie shell and an hour to spare, you can create a freshly baked pie for 6 to 8 guests.  


3    Extra large eggs (can also substitute large eggs)

1½ Cups Muirhead Pecan Pumpkin Butter (one 13-oz. jar)

1½ Cups heavy cream

9-Inch pie shell, unbaked  


Preheat oven to 450° F.  Beat eggs until blended then stir in Muirhead Pecan Pumpkin Butter and heavy cream. Pour into unbaked pie shell. Bake at 450° F for 15 minutes. Reduce heat to 350° F. and bake for an additional 40 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature. Serves 6 to 8.   


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