Ingredients with Measurements:
-1 (15 ounce) can pumpkin puree
-1/2 cup white sugar
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground cloves
-2 eggs
-1 (12 fluid ounce) can evaporated milk
-1 (9 inch) unbaked pie crust
Special Equipment Needed:
-Mixing bowl
-Whisk
-Measuring cups and spoons
-Pie dish
Step-by-Step Instructions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a mixing bowl, combine pumpkin puree, sugar, cinnamon, ginger, nutmeg, and cloves.
3. Beat in eggs.
4. Stir in evaporated milk.
5. Pour mixture into an unbaked 9-inch pie crust.
6. Bake in preheated oven for 15 minutes.
7. Reduce heat to 350 degrees F (175 degrees C).
8. Bake for an additional 40 minutes, or until a knife inserted near the center comes out clean.
Time:
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Temperature: 425 degrees F (220 degrees C) for 15 minutes, then 350 degrees F (175 degrees C) for 40 minutes
Serving Size: 8
Nutritional Information:
Calories: 230 kcal, Carbohydrates: 28 g, Protein: 5 g, Fat: 11 g, Saturated Fat: 4 g, Cholesterol: 55 mg, Sodium: 160 mg, Potassium: 280 mg, Fiber: 2 g, Sugar: 15 g, Vitamin A: 6500 IU, Vitamin C: 2.5 mg, Calcium: 130 mg, Iron: 1.4 mg
Substitutions for Ingredients:
-For the pumpkin puree, you can use fresh cooked pumpkin or sweet potato puree.
-For the white sugar, you can use brown sugar or maple syrup.
-For the evaporated milk, you can use regular milk or cream.
Variations:
-You can add 1/2 cup of chopped pecans or walnuts to the filling for a crunchy texture.
-You can add 1/2 cup of raisins or dried cranberries to the filling for a sweet and tart flavor.
-You can top the pie with a dollop of whipped cream or a sprinkle of cinnamon sugar.
Tips and Tricks:
-Be sure to use a deep dish pie plate so that the filling does not overflow.
-For a flaky crust, use cold butter when making the crust.
-For a crispier crust, brush the crust with an egg wash before baking.
Storage Instructions:
The pie can be stored in the refrigerator for up to 5 days.
Reheating Instructions:
The pie can be reheated in the oven at 350 degrees F (175 degrees C) for 10 minutes.
Presentation Ideas:
-Garnish the pie with a dollop of whipped cream and a sprinkle of cinnamon sugar.
-Serve the pie with a scoop of vanilla ice cream.
Garnishes:
-Whipped cream
-Cinnamon sugar
-Chopped nuts
Pairings:
-Vanilla ice cream
-Whipped cream
-Coffee or tea
Suggested Side Dishes:
-Roasted vegetables
-Salad
-Fruit
Troubleshooting Advice:
-If the crust is too dark, cover it with aluminum foil for the last 15 minutes of baking.
-If the filling is too runny, add a tablespoon of cornstarch to thicken it.
Food Safety Advice:
-Be sure to cook the pie until a knife inserted near the center comes out clean.
-Be sure to refrigerate the pie within 2 hours of baking.
Food History:
Pumpkin pie is a traditional dessert in the United States, dating back to the early settlers. It is usually served during the fall and winter holidays.
Flavor Profiles:
This pumpkin pie has a sweet and spicy flavor, with notes of cinnamon, ginger, nutmeg, and cloves.
Serving Suggestions:
-Serve the pie with a scoop of vanilla ice cream.
-Serve the pie with a dollop of whipped cream.
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Region: Portuguese