Ingredients with Measurements:
- 1 pre-made pie crust
- 1/2 cup unsalted butter
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Special equipment needed:
- 9-inch pie dish
- Saucepan
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, melt the butter over medium heat. Continue to cook until the butter turns brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool.
3. In a mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
4. Add the cooled brown butter to the pumpkin mixture and whisk until fully incorporated.
5. Gradually add the heavy cream and vanilla extract to the pumpkin mixture, whisking until smooth.
6. Pour the pumpkin mixture into the pre-made pie crust.
7. Bake for 45-50 minutes or until the center of the pie is set.
8. Remove from the oven and let cool to room temperature.
9. Serve the pie with whipped cream or ice cream.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 38g
Protein: 5g
Sodium: 270mg
Sugar: 29g
Substitutions for ingredients:
- Instead of a pre-made pie crust, you can make your own using flour, butter, and water.
- You can use canned or fresh pumpkin puree.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add a tablespoon of bourbon to the pumpkin mixture for a boozy twist.
- Top the pie with candied pecans or whipped cream.
- Use maple syrup instead of brown sugar for a different flavor profile.
Tips and tricks:
- Make sure the brown butter has cooled before adding it to the pumpkin mixture.
- Use a pie shield or aluminum foil to prevent the crust from burning.
- Let the pie cool completely before slicing.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Dust the top of the pie with cinnamon or powdered sugar.
Garnishes:
- Whipped cream
- Candied pecans
- Cinnamon sticks
Pairings:
- Hot apple cider
- Coffee
- Chai tea
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with aluminum foil.
- If the pie filling is still jiggly after baking, continue to bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to refrigerate the pie within 2 hours of baking.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Pumpkin pie has been a staple in American cuisine since the 17th century.
- The first pumpkin pies were made by hollowing out a pumpkin and filling it with a mixture of milk, spices, and honey.
Flavor profiles:
- The brown butter adds a nutty and rich flavor to the pumpkin pie.
- The spices give the pie a warm and comforting taste.
Serving suggestions:
- Serve the pie warm or at room temperature.
- Top with whipped cream or ice cream.
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