Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Special Equipment Needed:
- Mixing bowl
- Whisk
- Pie dish
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
3. Pour the mixture into the pie crust and smooth out the top with a spatula.
4. Bake the pie for 45-50 minutes, or until the custard is set and the crust is golden brown.
5. Remove the pie from the oven and let it cool to room temperature before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 32g
Protein: 4g
Sodium: 180mg
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- If you don't have pumpkin puree, you can use canned sweet potato puree or butternut squash puree.
- You can use brown sugar instead of granulated sugar for a richer flavor.
Variations:
- Add 1/2 cup chopped pecans or walnuts to the filling for added texture.
- Top the pie with whipped cream or a sprinkle of cinnamon before serving.
- Use a graham cracker crust instead of a traditional pie crust for a different flavor.
Tips and Tricks:
- To prevent the crust from getting soggy, brush it with a beaten egg before adding the filling.
- If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
- Let the pie cool completely before slicing to ensure that the custard sets properly.
Storage Instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pie, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the pie on a decorative plate or cake stand for an elegant presentation.
Garnishes:
Top the pie with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce.
Pairings:
Serve the pie with a cup of hot coffee or tea for a cozy fall dessert.
Suggested Side Dishes:
Pair the pie with a scoop of vanilla ice cream or a side of roasted sweet potatoes for a complete meal.
Troubleshooting Advice:
- If the custard is still jiggly in the center after baking, continue to bake the pie for an additional 5-10 minutes until set.
- If the crust starts to burn before the custard is set, cover it with foil and continue baking until the custard is cooked through.
Food Safety Advice:
- Make sure to use fresh eggs and check for any cracks before using them in the recipe.
- Store the pie in the refrigerator to prevent bacterial growth.
Food History:
Pumpkin pie has been a traditional dessert in America since the early 18th century, when colonists first began using pumpkins as a filling for pies.
Flavor Profiles:
This pumpkin custard pie has a rich, creamy texture and a warm, spicy flavor from the cinnamon, ginger, and nutmeg.
Serving Suggestions:
Serve the pie warm or at room temperature with a dollop of whipped cream or a drizzle of caramel sauce.
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