Ingredients with Measurements:
- 1 pie crust (homemade or store-bought)
- 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 cup heavy cream
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 425°F (220°C).
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
4. Pour the pumpkin mixture into the prepared pie crust.
5. Bake the pie for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for another 35-40 minutes, or until the filling is set and the crust is golden brown.
6. Let the pie cool completely on a wire rack.
Maple Whipped Cream:
1. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Add the maple syrup and vanilla extract and continue beating until stiff peaks form.
3. Cover and refrigerate until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
Preheat oven to 425°F (220°C) and then reduce to 350°F (180°C) for baking the pie.
Serving size:
This recipe makes one 9-inch pie, serving 8-10 people.
Nutritional information:
Per serving:
Calories: 380
Total Fat: 22g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 290mg
Total Carbohydrate: 40g
Dietary Fiber: 1g
Sugars: 29g
Protein: 7g
Substitutions for ingredients:
- Instead of canned pumpkin puree, you can use fresh pumpkin puree.
- Instead of sweetened condensed milk, you can use evaporated milk and sugar.
- Instead of ground spices, you can use pumpkin pie spice.
- Instead of heavy cream, you can use whipped topping or coconut cream.
Variations:
- Add a crumb topping made with brown sugar, flour, and butter.
- Add chopped pecans or walnuts to the filling.
- Use gingersnap cookies instead of graham crackers for the crust.
Tips and tricks:
- To prevent the crust from getting soggy, brush it with beaten egg white before adding the filling.
- To prevent the filling from cracking, avoid overbaking the pie.
- Let the pie cool completely before slicing and serving.
- Serve the pie with a dollop of maple whipped cream and a sprinkle of cinnamon.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or aluminum foil to prevent it from drying out.
Reheating instructions:
- To reheat the pie, preheat the oven to 350°F (180°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a decorative platter or cake stand.
- Dust the top of the pie with powdered sugar or cinnamon.
- Garnish the pie with whipped cream and a drizzle of maple syrup.
Garnishes:
- Whipped cream
- Cinnamon
- Powdered sugar
- Maple syrup
Pairings:
- Hot apple cider
- Coffee or tea
- Vanilla ice cream
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 still jiggly in the center, bake the pie for a few more minutes.
- If the crust is soggy, bake it for a few more minutes before adding the filling.
Food safety advice:
- Make sure to cook the pie until the filling is set to avoid any risk of foodborne illness.
- Store leftover pie in the refrigerator and discard any leftovers that have been sitting 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 first pumpkin pies were made by Native Americans who baked pumpkin with honey and spices.
- The recipe for pumpkin pie as we know it today was first published in a cookbook in 1796.
Flavor profiles:
- The pumpkin pie has a sweet and spicy flavor, with notes of cinnamon, ginger, and nutmeg.
- The maple whipped cream adds a rich and creamy sweetness to the pie.
Serving suggestions:
- Serve the pumpkin pie as a dessert after Thanksgiving dinner or any fall-themed meal.
- The pie can also be served as a sweet treat for breakfast or brunch.
Related Categories
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Region: North American
Taste: Sweet, Creamy, Maple, Pumpkin, Maple-Flavored, Pumpkin-Spiced