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Pumpkin Custard Pie with Whipped Cream and Pecans
Created by: Howcan Team
Ingredients
- 1 9-inch unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 425°F.
- Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.
- In a large bowl, whisk together 1 can of pumpkin puree, 3/4 cup brown sugar, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/2 tsp salt.
- In a separate bowl, beat 3 large eggs, then add 1 cup heavy cream, 1/2 cup whole milk, and 1 tsp vanilla extract. Mix well.
- Gradually add the egg mixture to the pumpkin mixture, stirring until fully combined.
- Pour the pumpkin custard mixture into the pie crust.
- Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 35-40 minutes, or until the center is set.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once the pie is cooled, spread 1 cup of whipped cream over the top of the pie.
- Sprinkle 1/2 cup of chopped pecans over the whipped cream.
- Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld together.
- Slice and enjoy!
Pumpkin Custard Pie, topped with luscious whipped cream and crunchy pecans, is a beloved dessert with a rich history. This delectable treat has been a staple in American cuisine for centuries, with its origins dating back to early colonial times. The creamy pumpkin custard filling, infused with warm spices like cinnamon and nutmeg, is encased in a flaky, buttery crust, creating a perfect harmony of flavors and textures. Renowned chefs and home cooks alike have put their own unique spin on this classic dessert, adding their signature touches to elevate its indulgent appeal. In the Southern United States, this pie is a cherished tradition during the fall season, often gracing the tables of family gatherings and holiday feasts. Today, the best versions of this pie can be found in cozy bakeries and acclaimed restaurants across the country, where skilled pastry chefs meticulously craft each pie with precision and care. The key to a perfect Pumpkin Custard Pie lies in the balance of spices, the velvety smoothness of the custard, and the artful presentation of the whipped cream and pecan topping. For those seeking a famous alternative method, some bakers opt for a gingersnap or graham cracker crust, adding a delightful twist to the traditional recipe. Whether enjoyed as a Thanksgiving centerpiece or a delightful autumnal indulgence, Pumpkin Custard Pie with whipped cream and pecans continues to captivate dessert enthusiasts with its timeless allure.
70 min
8
320 calories
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