Ingredients with Measurements:
- 1 (9-inch) pie crust
- 1 (15-ounce) can pumpkin puree
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowls
- Whisk
- Pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the pumpkin puree, heavy cream, whole milk, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and vanilla extract until well combined.
3. Pour the mixture into the pie crust and smooth it out with a spatula.
4. Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
5. Remove the pie from the oven and let it cool to room temperature.
6. Once the pie has cooled, cover it with plastic wrap and refrigerate for at least 2 hours, or until chilled.
7. Serve the pumpkin cream pie chilled, garnished with whipped cream and a sprinkle of cinnamon.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 8 people.
Nutritional information:
- Calories: 357
- Fat: 22g
- Carbohydrates: 36g
- Protein: 5g
- Fiber: 2g
- Sugar: 24g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or evaporated milk.
- Instead of brown sugar, you can use granulated sugar or maple syrup.
- Instead of ground cinnamon, ginger, and nutmeg, you can use pumpkin pie spice.
Variations:
- You can add a graham cracker crust instead of a traditional pie crust.
- You can top the pie with a layer of whipped cream or meringue.
- You can add chopped pecans or walnuts to the filling for a crunchy texture.
Tips and tricks:
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- To prevent the crust from getting soggy, you can brush it with a beaten egg before adding the filling.
- To make the pie easier to slice, chill it in the refrigerator for at least 2 hours before serving.
Storage instructions:
- Store the pumpkin cream pie in the refrigerator for up to 3 days.
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.
- Garnish the pie with whipped cream and a sprinkle of cinnamon.
Garnishes:
- Whipped cream
- Cinnamon
- Chopped nuts
Pairings:
- Coffee
- Hot chocolate
- Spiced cider
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the crust is browning too quickly, cover it with aluminum foil.
- If the filling is not setting, bake the pie for an additional 10-15 minutes.
Food safety advice:
- Make sure to refrigerate the pie within 2 hours of baking to prevent bacterial growth.
Food history:
- Pumpkin pie has been a traditional dessert in America since the 17th century.
Flavor profiles:
- Sweet
- Spicy
- Creamy
- Rich
Serving suggestions:
- Serve the pie chilled with a dollop of whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A