Ingredients with Measurements:
- 1 pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, chilled and cubed
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Pastry cutter or fork
- Aluminum foil
Step-by-step instructions:
Preheat the oven to 375°F.
For the pumpkin filling:
1. In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
2. Pour the mixture into the prepared pie crust.
For the brown sugar crumble:
1. In a separate mixing bowl, combine the flour and brown sugar.
2. Using a pastry cutter or fork, cut in the chilled butter until the mixture resembles coarse crumbs.
3. Sprinkle the crumble mixture over the pumpkin filling.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
5. Temperature:
375°F
Serving size:
One 9-inch pie, serves 8-10 people.
Nutritional information:
Calories per serving: 340
Total fat: 15g
Saturated fat: 8g
Cholesterol: 75mg
Sodium: 270mg
Total carbohydrates: 46g
Dietary fiber: 2g
Sugars: 32g
Protein: 6g
Substitutions for ingredients:
- Instead of using a pre-made pie crust, you can make your own from scratch.
- You can use pumpkin pie spice instead of the individual spices.
- You can use granulated sugar instead of brown sugar for the crumble.
Variations:
- Add a tablespoon of bourbon or rum to the pumpkin filling for a boozy twist.
- Top the pie with whipped cream or vanilla ice cream.
- Add chopped pecans or walnuts to the crumble mixture for extra crunch.
Tips and tricks:
- To prevent the crust from getting too brown, cover the edges with aluminum foil halfway through baking.
- Let the pie cool completely before slicing to allow the filling to set.
- Store leftover pie in the refrigerator for up to 3 days.
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 oven for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the pie on a decorative pie plate or platter. Top with whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream, cinnamon, chopped nuts, or a drizzle of caramel sauce.
Pairings:
Coffee, tea, or hot cocoa.
Suggested side dishes:
Mashed sweet potatoes, green beans, or roasted Brussels sprouts.
Troubleshooting advice:
- If the crust is getting too brown, cover the edges with aluminum foil.
- If the filling is still jiggly in the center, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to store the pie in the refrigerator and consume within 3 days.
Food history:
Pumpkin pie is a traditional American dessert that dates back to the early 18th century. It became popularized as a Thanksgiving staple in the 19th century.
Flavor profiles:
The pumpkin filling is sweet and spiced with cinnamon, ginger, and nutmeg. The brown sugar crumble adds a crunchy, caramelized texture.
Serving suggestions:
Serve the pie warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Sweet, Creamy, Spicy, Nutty, Caramelized