Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 egg yolks
- 2 tablespoons unsalted butter, melted
- Whipped cream, for serving
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it into a 9-inch pie dish. Crimp the edges and set aside.
3. In a mixing bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, brown sugar, cornstarch, ginger, cinnamon, nutmeg, and salt until smooth.
4. Add in the egg yolks and melted butter, whisking until fully incorporated.
5. Pour the mixture into the prepared pie crust.
6. Bake the pie for 45-50 minutes, or until the filling is set and the crust is golden brown.
7. Remove the pie from the oven and let it cool to room temperature.
8. Serve the pie with whipped cream on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 360
- Fat: 21g
- Carbohydrates: 39g
- Protein: 4g
Substitutions for ingredients:
- Instead of canned pumpkin puree, you can use fresh pumpkin puree.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of granulated sugar, you can use honey or maple syrup.
- Instead of brown sugar, you can use coconut sugar or turbinado sugar.
- Instead of cornstarch, you can use arrowroot powder or tapioca starch.
Variations:
- Add a teaspoon of vanilla extract to the filling for extra flavor.
- Top the pie with candied ginger or chopped pecans for added texture.
- Use a graham cracker crust instead of a traditional pie crust for a different flavor profile.
Tips and tricks:
- Be sure to use an oven thermometer to ensure that your oven is at the correct temperature.
- Let the pie cool completely before slicing to ensure that the filling sets properly.
- 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 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative platter or cake stand.
- Dust the top of the pie with cinnamon or nutmeg for added visual appeal.
Garnishes:
- Whipped cream
- Candied ginger
- Chopped pecans
Pairings:
- Serve the pie with a hot cup of coffee or tea.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting properly, bake the pie for an additional 10-15 minutes.
Food safety advice:
- Be sure to refrigerate any leftover pie promptly to prevent bacterial growth.
Food history:
- Pumpkin pie has been a traditional dessert in the United States since the 17th century.
Flavor profiles:
- Sweet
- Spicy
- Creamy
Serving suggestions:
- Serve the pie as a dessert after a holiday meal or dinner party.
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