Ingredients with Measurements:
- 1 (9-inch) unbaked pie crust
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can 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 chopped pecans
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream
Special equipment needed:
- Mixing bowls
- Whisk
- Pie dish
- Oven
Step-by-step instructions:
1. Preheat oven to 425°F (218°C).
2. In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
3. Pour the mixture into the unbaked pie crust.
4. Bake for 15 minutes.
5. Reduce oven temperature to 350°F (177°C) and continue baking for 35-40 minutes, or until the filling is set.
6. In a small saucepan, combine chopped pecans, semisweet chocolate chips, and heavy cream. Cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
7. Remove the pie from the oven and spread the pecan-chocolate mixture over the top of the pie.
8. Return the pie to the oven and bake for an additional 5 minutes, or until the topping is set.
9. Remove the pie from the oven and let it cool completely before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-55 minutes
Temperature:
- Preheat oven to 425°F (218°C).
- Bake at 425°F (218°C) for 15 minutes.
- Reduce oven temperature to 350°F (177°C) and continue baking for 35-40 minutes.
- Bake for an additional 5 minutes at 350°F (177°C).
Serving size:
- 8 servings
Nutritional information:
- Calories: 471
- Fat: 25g
- Saturated Fat: 11g
- Cholesterol: 77mg
- Sodium: 327mg
- Carbohydrates: 55g
- Fiber: 3g
- Sugar: 42g
- Protein: 9g
Substitutions for ingredients:
- Instead of semisweet chocolate chips, you can use dark chocolate chips or milk chocolate chips.
- Instead of chopped pecans, you can use chopped walnuts or almonds.
Variations:
- Instead of pumpkin puree, you can use sweet potato puree or butternut squash puree.
- Instead of a pie crust, you can make this recipe as a crustless pumpkin pie.
- Instead of a pecan-chocolate topping, you can use a whipped cream topping or a streusel topping.
Tips and tricks:
- To prevent the crust from getting soggy, you can brush the bottom of the crust with a beaten egg before adding the filling.
- To make a homemade pie crust, you can use this recipe: https://www.allrecipes.com/recipe/155375/basic-pie-crust/.
- To make the pecan-chocolate topping easier to spread, you can microwave it for 10-15 seconds before adding it to the pie.
Storage instructions:
- Store leftover pumpkin tin roof pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (177°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative pie plate.
- Dust the top of the pie with powdered sugar before serving.
- Serve the pie with a dollop of whipped cream on top.
Garnishes:
- Chopped pecans
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Hot cocoa
- Apple cider
Suggested side dishes:
- Vanilla ice cream
- Roasted sweet potatoes
- Green beans
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store leftover pie in the refrigerator to prevent the growth of bacteria.
Food history:
- Pumpkin pie has been a traditional dessert in America since the 17th century, when colonists first began using pumpkins in their cooking.
Flavor profiles:
- Sweet
- Spicy
- Nutty
- Chocolatey
Serving suggestions:
- Serve the pie warm or at room temperature.
- Cut the pie into slices and serve on individual plates.
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Taste: Sweet, Creamy, Nutty, Spiced, Caramelized