Pumpkin Pie Recipe
User Reviews
5
Pumpkin Pie Recipe
Description
This pie starts with an unbaked deep-dish crust filled with a mixture of pumpkin puree, eggs, sugar, ground cinnamon, ginger, cloves, and salt. Evaporated milk is gradually incorporated to create a silky, thick custard. The pie is baked at high heat briefly before reducing the temperature to fully set the custard without cracking. A slight jiggle in the center indicates doneness.
When cooled, the pie can be served plain or topped with whipped cream and a caramel pecan sauce made from brown sugar, cream, butter, corn syrup, and chopped pecans, which adds a nutty, sweet accompaniment. It pairs well with autumn meals and holiday desserts.
Make-ahead options include preparing the pie or filling a day prior and refrigerating. Store homemade pie refrigerated up to 3-4 days; freeze cooked pie or crust for up to 3 months. Allow frozen pie to thaw overnight in the refrigerator before serving.
Ingredients
For the Pumpkin Pie:
- 1 inch pie crust or store-bought, deep dish, unbaked, homemade
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 2 large egg
- 15 ounce can pumpkin or fresh pumpkin puree, canned
- 12 ounce can evaporated milk
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
- Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell*.
- Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
- Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.
Notes
- The pie filling is best used in a 9x2 inch pie pan; adjust filling if using smaller pans.
- You may assemble the pie or just the filling a day ahead; refrigerate until baking.
- Refrigerate homemade pumpkin pie if not eaten within 2 hours; consume within 3-4 days.
- Freeze baked pie or pie crust up to 3 months; thaw pie overnight in refrigerator before serving.
- Use the optional caramel pecan topping to enhance flavor with nuts and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 47mg | 16% |
| Sodium | 251mg | 10% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 6754IU | 135% |
| Vitamin C | 2mg | 2% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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