Best Pumpkin Pie

Name: Best Pumpkin Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 pie
Ingredients: 9- inch unbaked pie crust; 15 ounces 1 can pumpkin purée; ½ cup 99 grams granulated sugar; ½ cup 107 grams packed light brown sugar; 2 Tablespoons molasses; ½ teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ¾ cup 180 ml whole milk; ¾ cup 180 ml heavy cream; 3 large eggs; 1 teaspoon vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
1 pie
Calories
196 kcal
Course
Baked Goods
Cuisine
American

Best Pumpkin Pie

Opal Moore

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This twist on a classic pumpkin pie features molasses and vanilla for an earthy delicious pie you won't be able to resist!

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Ingredients

Servings

9- inch unbaked pie crust refidgerated
15 ounces 1 can pumpkin purée
½ cup 99 grams granulated sugar
½ cup 107 grams packed light brown sugar
2 Tablespoons molasses
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¾ cup 180 ml whole milk
¾ cup 180 ml heavy cream
3 large eggs
1 teaspoon vanilla extract

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Instructions

Roll out the pie crust and transfer it to a well-buttered 9-inch pie pan. Trim and crimp the edges, refridgerate until oven is ready.
Preheat the oven to 425 degrees F (220 C). To pre-bake, line the chilled crust tightly with aluminum foil and fill it with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and foil, and bake for 5 minutes more. Remove from the oven, place on a baking sheet, and set aside. Leave the oven on, but turn down the heat to 375 degrees F (190 C).
Prepare the filling. In a blender or using an immersion blender in a pot combine the pumpkin purée, granulated sugar, brown sugar, salt, spices, and molasses. Blend until the brown sugar is completely incorporated.
Transfer the pumpkin mixture to a medium saucepan set over medium-high heat. Stir frequently until you see wisps of steam rising, then stir continuously until the mixture is very steamy and makes a slight bubbling sound when you pause for a second about 5 minutes.
Remove the pan from the heat, then whisk in milk and cream. This should cool the mixture to room temperature.
Whisk in the eggs and vanilla well.
Pour the warm pumpkin mixture into the pre-baked pie crust. Carefully transfer the baking sheet with the pie to the oven. Alternatively you can fill the pie crust in the oven to get the max fill.
Bake for 50 to 60 minutes, until the pie puffs slightly in the middle, but still jiggles when you gently shake the pan. You may also see small cracks in the outer part of the pie and some bubbling around the edge. Check the pie every 15-20 minutes and cover the crust with a ring of foil when it is deep golden brown.
Let the pie cool to set fully, I prefer to refrigerate it before enjoying. Enjoy!

Equipments used:

Nutrition Information

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Serving 1g Calories 196kcal (10%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Cholesterol 75mg (25%) Sodium 290mg (12%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 1pie

Amount Per Serving

Calories 196 kcal

% Daily Value*

Serving	1g
Calories	196kcal	10%
Carbohydrates	21g	7%
Protein	4g	8%
Fat	11g	17%
Saturated Fat	4g	20%
Polyunsaturated Fat	5g	29%
Cholesterol	75mg	25%
Sodium	290mg	12%
Fiber	1g	4%
Sugar	6g	12%