Ingredients with Measurements:
- 1 9-inch unbaked 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 cup heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Special equipment needed:
- Pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Hand mixer or stand mixer
- Pastry brush
Step-by-step instructions:
Preheat the oven to 425°F (220°C).
1. Roll out the pie crust and place it into the pie dish. Trim the edges and crimp them with a fork.
2. In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
3. Pour the pumpkin mixture into the pie crust and smooth out the top with a spatula.
4. 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.
5. Remove the pie from the oven and let it cool completely on a wire rack.
6. In a separate mixing bowl, beat the heavy cream, granulated sugar, and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
7. Spread the whipped cream over the cooled pumpkin pie, using a spatula to create swirls or peaks.
8. Chill the pie in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
5. Temperature:
Preheat oven to 425°F (220°C) and reduce to 350°F (180°C) after 15 minutes.
Serving size:
Makes 8 servings.
Nutritional information:
Calories per serving: 420
Total fat: 24g
Saturated fat: 12g
Cholesterol: 100mg
Sodium: 330mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugars: 33g
Protein: 7g
Substitutions for ingredients:
- Instead of pumpkin puree, you can use butternut squash puree or sweet potato puree.
- Instead of sweetened condensed milk, you can use evaporated milk or heavy cream.
- Instead of ground cinnamon, ginger, and nutmeg, you can use pumpkin pie spice.
- Instead of heavy cream, you can use whipped topping or coconut cream.
Variations:
- Add a tablespoon of bourbon or rum to the pumpkin mixture for a boozy twist.
- Top the whipped cream with chopped pecans or caramel sauce for extra flavor and texture.
- Use a graham cracker crust or a gluten-free crust for a different base.
- Make mini pumpkin pies using muffin tins instead of a pie dish.
Tips and tricks:
- To prevent the crust from getting soggy, brush it with a beaten egg before adding the pumpkin mixture.
- If the crust is browning too quickly, cover it with aluminum foil halfway through baking.
- Let the pie cool completely before adding the whipped cream to prevent it from melting.
- Use a piping bag to create decorative designs with the whipped cream.
Storage instructions:
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days.
Reheating instructions:
To reheat the pie, preheat the oven to 350°F (180°C) and bake for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the pumpkin pie on a decorative platter or cake stand. Dust the whipped cream with cinnamon or cocoa powder for a finishing touch.
Garnishes:
Top the whipped cream with a sprinkle of cinnamon, nutmeg, or pumpkin pie spice. Add a cinnamon stick or a dollop of caramel sauce for extra flavor.
Pairings:
Serve the pumpkin pie with a cup of hot coffee or tea. For a festive touch, try pairing it with a spiced cider or a pumpkin beer.
Suggested side dishes:
Serve the pumpkin pie with a side of vanilla ice cream or whipped cream. For a healthier option, try serving it with a fruit salad or roasted vegetables.
Troubleshooting advice:
- If the pie crust is cracking, patch it up with extra dough or use a fork to create a decorative pattern.
- If the filling is too runny, bake the pie for an extra 5-10 minutes or until it sets.
- If the whipped cream is too soft, chill it in the refrigerator for a few minutes before spreading it on the pie.
Food safety advice:
Make sure to refrigerate the pie after serving and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Pumpkin pie is a traditional dessert in the United States, especially during the fall and winter months. It is believed to have originated from Native American cuisine and was later adopted by European settlers.
Flavor profiles:
Pumpkin pie is sweet, creamy, and spiced with cinnamon, ginger, and nutmeg. The whipped cream adds a light and fluffy texture to the dessert.
Serving suggestions:
Serve the pumpkin pie as a dessert after a Thanksgiving or Christmas dinner. It also makes a great addition to a potluck or holiday party.
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