Pumpkin Pie Recipe
User Reviews
5
Pumpkin Pie Recipe
Description
The Pumpkin Pie Recipe features a smooth filling of canned pumpkin mixed with heavy cream, eggs, and a combination of cinnamon, nutmeg, ginger, and kosher salt for seasoning, poured into an unbaked 9-inch pie crust. The preparation includes a step to brush the crust with egg white to help seal it before filling. Initially baked at 425°F to set the crust, the pie then continues baking at 350°F to finish cooking the filling without overbrowning. The filling should remain slightly jiggly when removed from the oven and firms as it cools, resulting in a tender and custardy texture.
This pie pairs well as a dessert during fall or holiday meals. The warm spices complement the natural sweetness of the pumpkin, offering a familiar and comforting flavor profile. Serving it after allowing it to cool fully or overnight enhances sliceability and flavor melding.
Be sure to watch the crust during baking and cover edges with foil or a pie crust shield if they brown too quickly. Allow ample cooling time for the filling to fully set before slicing, which helps maintain clean slices and a creamy consistency.
Ingredients
- 1 pie crust unbaked, 9 inch
- 3 egg with 1 egg divided, large
- 1 ¼ cup heavy cream
- 1 cup granulated sugar
- 1 ounce pumpkin canned, pure
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ teaspoon ground ginger
- ¾ teaspoon kosher salt
Instructions
- Preheat the oven to 425°F.
- Roll out one disc of dough to ¼" thickness. Fit the dough into a 9" pie plate, flute the edges, and refrigerate until you are ready to fill it.
- In a large bowl, lightly whisk 3 egg yolks and 2 egg whites. Reserve the additional egg white in another small bowl and set aside. To the whisked eggs, add the cream, sugar, pumpkin, cinnamon, nutmeg, ginger, and salt. Whisk well to combine.
- Remove the pie crust from the refrigerator. Whisk the reserved egg white with a fork and brush the bottom of the pie crust with the egg white. Fill the pie crust with the pumpkin filling and carefully move it to the oven. Bake at 425°F for 15 minutes, the reduce the heat to 350°F and bake for 30 more minutes. Check the crust and lightly tent with pieces of foil or a pie crust shield if it's browning too much, and cook for 15 more minutes. The filling should still be slightly jiggly in the center and will set as it cools. Allow to cool for 2 hours or overnight before serving. Refrigerate for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 112mg | 37% |
| Sodium | 343mg | 14% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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