Buddy's (from the Cake Boss) amazing pumpkin pie.

If you are looking for an AMAZING pumpkin pie recipe.

This here is the one.

I usually always make my pumpkin pie using the recipe on the back of the can.

But when I spotted this recipe in the newspaper, I thought I'd give it a try.

And oh my gosh it was a hit.

My husband doesn't really even like pumpkin pie and he said would gladly have another piece!

So there you go, try it!!

It really is quite easy.

Gather all your ingredients.
Preheat the oven to 450.
Make sure the oven rack is in the center of the oven.

Put the pumpkin, sugar, cornstarch, salt, cinnamon, cloves, ginger, nutmeg, allspice, mace and vanilla in the bowl of a standstill mixer. Paddle at low speed for about 2 minutes.

Add the milk in two additions and mix for 2 minutes.
Then add the eggs and mix for another 2 minutes.
(It will be runny just so you know)

I doubled the recipe when I made it.
(This recipe is good for 1 9 inch pie crust. Deep dish.)

Pour it into your pie crust, either homemade or store bought.
Pop them in the oven and bake for 15 minutes on 45o and then turn the oven own to 375 and bake for an additional 30-40 minutes.
Or until a finger dabbed onto the surface emerges clean.

Here it is!!
When I pulled off the aluminum it kind of ripped part of the crust off.
I have no idea why.
But that definitely did not affect the taste:)

Here is the complete recipe.

Buddy's Pumpkin Pie

1 unbaked 9 inch pie crust, homemade or store bought.
1 15 oz. can pumpkin puree ( I like Libby's pure pumpkin)
3/4 cup sugar
1 1/2 t. cornstarch
1/2 t. fine sea salt
1 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground ginger

1/4 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground mace (I found this in the spice section at Wal-mart)
1 t. pure vanilla extract
1 1/2 c. whole milk
2 extra large eggs.

1) Position a rack in the center of the oven and preheat to 450 degrees Fahrenheit.
2) Put the pumpkin, sugar, cornstarch, salt, cinnamon, cloves, ginger, nutmeg, allspice, mace, and vanilla in a bowl of a stand mixer fitted with the paddle attachment. Paddle at low-medium speed for approximately 2 minutes.
3) With the motor running, pour milk in two additions. Stop the motor, scrape the sides of the bowl with a wooden spatula, restart, and paddle for an additional 2 minutes. Add the eggs and paddle until absorbed, approximately 2 additional minutes.
4) Pour the mixture into a 9 inch pie crust pan and bake for 15 minutes, then lower heat to 375 degrees Fahrenheit and bake until finger dabbed onto the surface emerges clean, 30-40 minutes.
5) Remove the pie from oven and let cool for 1-2 hours. Slice and serve right away with whipped cream (if you want) or cover with plastic and refrigerate for up to 3 days.
Enjoy!

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