Classic Pumpkin Pie
User Reviews
5
Classic Pumpkin Pie
Description
This Classic Pumpkin Pie begins with either a homemade or store-bought pie crust fitted into a lightly greased dish. The filling is made by stirring pure pumpkin puree together with eggs, followed by a spice blend of cinnamon, ginger, ground allspice, nutmeg, brown sugar, salt, and evaporated milk. Mixing in stages helps achieve an even texture. The pie is baked first at a high temperature of 425°F to set the crust, then the oven temperature is lowered to 350°F to finish baking the filling until it's set around the edges yet still slightly soft in the middle; it will firm up further as it cools. After cooling for at least two hours, the pie is served with whipped cream sweetened and flavored with vanilla extract atop. The warm spices permeate the filling, and the creamy topping adds a light contrast.
The pie can be stored in an airtight container for up to three days or in the freezer for up to one month. Whipped cream can be prepared in advance and kept chilled until serving.
Ingredients
- 1 inch pie crust or store bought, perfect
FOR THE PIE FILLING
- 1 oz. can pumpkin not pumpkin pie filling, puree
- 3 large egg
- ¾ cup brown sugar light or dark
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 oz. can evaporated milk
FOR THE CREAM TOPPING
- 2 cups heavy cream
- 4 tablespoon sugar
- ¼ teaspoon vanilla extract
Instructions
- Pre-heat the oven to 425F.
- Make the Perfect Pie Crust (or use store bought) and place in a lightly greased pie dish.
- In a medium mixing bowl, stir together the pumpkin and the eggs, one at a time, until evenly combined.
- In a separate bowl, using a fork, stir together the sugar, salt, cinnamon, ginger, allspice and nutmeg until completely mixed. Use back of fork, or your fingers, to break apart any clumps.
- Stir the sugar/spice mixture into the pumpkin/egg mixutre. Stir until completely combined.
- Add the evaporated milk and again stir until smooth and full combined.
- Pour the filling into the unbaked pie shell.
- Bake for 15 minutes and then reduce the temperature to 350°F and bake for an additional 40 to 45 minutes, until the filling is set around the edges, but still soft in the middle (The pie will firm up as it cools).
- Remove the pie from the oven and place on a rack to cool. Let cool for at least 2 hours.
- Meanwhile, prepare the topping by placig a large metal bowl in the freezer for 15 minutes.
- Then, remove the bowl and add the cream, sugar and vanilla extract.
- Using a handheld mixer, mix on high until stiff peaks form, about 3 to 5 minutes.
- Use a pastry bag to pipe the whipped cream along the edges of the pie, or slice, and spoon a dollop of cream on top of each slice.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for accurate flavor and texture.
- If ground allspice is unavailable, increase nutmeg to ½ teaspoon to compensate.
- Mix sugar and spices thoroughly to avoid clumps before adding to pumpkin and eggs.
- The pie firms as it cools; baking times ensure the filling remains creamy in the center.
- Store pie in airtight container for up to one week or freeze up to one month; whip cream up to 4 hours ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 160mg | 53% |
| Sodium | 204mg | 9% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 1008IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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