Herb-Infused Pumpkin Pie
A silky, warmly spiced pumpkin pie with herb-infused butter whisked right into the filling. A holiday classic with a twist.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 1 can (15 oz) pure pumpkin puree
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ¾ cup heavy cream
- ¼ cup herb-infused butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp salt
Instructions
- Preheat oven to 425°F (220°C). Place the pie crust on a baking sheet.
- Whisk the pumpkin, eggs, both sugars, spices, and salt until smooth.
- Whisk in the cream and vanilla, then slowly whisk in the melted herb-infused butter until fully blended.
- Pour the filling into the crust.
- Bake 15 minutes, then lower the oven to 350°F (175°C) and bake 40–50 minutes more, until the edges are set and the center jiggles slightly. If the crust browns too quickly, cover the edges with foil.
- Cool on a rack at least 2 hours before slicing.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Once cooled, cover and refrigerate up to 4 days. Label clearly so guests know it is infused.
