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Pumpkin Custard Pie
Created by: Howcan Team
Ingredients
- 1 9-inch unbaked pie crust
- 1 15-ounce can of pumpkin puree
- 3/4 cup of brown sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon of salt
- 3 large eggs
- 1 1/2 cups of heavy cream
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 425 degrees F.
- Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.
- In a large bowl, mix together 1 15-ounce can of pumpkin puree, 3/4 cup of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt.
- In a separate bowl, beat 3 large eggs and 1 1/2 cups of heavy cream. Add 1 teaspoon of vanilla extract and mix well.
- Gradually add the egg and cream mixture to the pumpkin mixture, stirring until well combined.
- Pour the filling into the unbaked pie crust.
- Bake the pie at 425 degrees F for 15 minutes, then reduce the temperature to 350 degrees F and continue baking for 35-40 minutes, or until the center is set.
- Allow the pie to cool completely before serving. Refrigerate any leftovers.
Pumpkin custard pie has a rich history dating back to early American colonial times, where pumpkins were a staple ingredient. This classic dessert gained popularity for its creamy, spiced custard filling and flaky crust. Chefs like James Beard and Julia Child have celebrated this dish, adding their own unique twists. Today, the best versions of this pie can be found in traditional American diners and bakeries, especially in the Northeastern United States where pumpkins are abundant. The key to a perfect pumpkin custard pie lies in the balance of spices like cinnamon, nutmeg, and cloves, and achieving a smooth, velvety custard texture. For a unique twist, some chefs incorporate a gingersnap crust or a dollop of whipped cream on top.
70 min
8
320 calories
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