Ingredients with Measurements:
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 1/2 cup pure maple syrup
- 1/2 cup heavy cream
- 1/4 cup bourbon
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Special equipment needed:
- Pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish.
3. In a mixing bowl, whisk together the pumpkin puree, maple syrup, heavy cream, bourbon, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
4. Pour the mixture into the pie crust.
5. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
6. Let the pie cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 292
Fat: 14g
Saturated Fat: 6g
Cholesterol: 91mg
Sodium: 174mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 19g
Protein: 5g
Substitutions for ingredients:
- Instead of pumpkin puree, you can use butternut squash puree or sweet potato puree.
- Instead of maple syrup, you can use honey or agave nectar.
- Instead of heavy cream, you can use coconut cream or almond milk.
- Instead of bourbon, you can use rum or brandy.
Variations:
- Add chopped pecans or walnuts to the filling for added texture.
- Top the pie with whipped cream or vanilla ice cream.
- Use a graham cracker crust instead of a traditional pie crust.
- Add a teaspoon of vanilla extract to the filling for extra flavor.
Tips and tricks:
- Make sure the pie crust is rolled out evenly and fits snugly in the pie dish.
- Use room temperature eggs for best results.
- To prevent the crust from getting too brown, cover the edges with foil halfway through baking.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or foil to prevent it from drying out.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative platter or cake stand.
- Top the pie with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Whipped cream
- Cinnamon
- Chopped nuts
Pairings:
- Coffee
- Hot apple cider
- Spiced tea
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the filling is too runny, bake the pie for an additional 10-15 minutes.
- If the crust is getting too brown, cover the edges with foil.
- If the pie cracks, it may have been overcooked or cooled too quickly.
Food safety advice:
- Make sure to use fresh, unexpired ingredients.
- Wash your hands and all utensils thoroughly before cooking.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Pumpkin pie is a traditional American dessert that dates back to the early 18th century.
- The addition of maple syrup and bourbon adds a modern twist to this classic recipe.
Flavor profiles:
- Sweet
- Spicy
- Rich
- Warm
Serving suggestions:
- Serve the pie warm or at room temperature.
- Top with whipped cream or vanilla ice cream.
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