Pumpkin Pie - Extra spice makes everything nice!

It isn’t Thanksgiving for me, without this pie. This year will be a different sort of celebration as we stay home, but I can guarantee this pie will be on the menu for us. Stay safe.

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Pumpkin Pie

Yield: 8

Author: Lauren Ford

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

This pie has swayed people who claim they don't enjoy pumpkin pie! With a little extra spice than your typical pie, (because of an accident when I first made the traditional family recipe many years ago...) this one is my go to every Thanksgiving! Enjoy,

Ingredients

• 1 ½ Cups pureed pumpkin
• 1 Cup whole milk
• 2 tablespoons unsalted butter, melted
• ½ Cup brown sugar, packed
• 1 Cup white sugar
• 2 Tablespoons all-purpose flour
• 2 Large eggs
• ½ Teaspoon coarse kosher salt
• 1 1/2 Teaspoons powdered ginger
• 1 1/2 Teaspoons cinnamon
• 1/4 Teaspoon ground nutmeg
• 1/4 Teaspoon ground cloves
• ¼ Teaspoon ground cardamom
• 1 Premade pie crust

Instructions

1. Part one: Pre-heat oven to 450 degrees F. In a large bowl, whisk together pumpkin, milk, eggs and while constantly whisking, add the melted butter in a slow and steady stream.
2. Part two: To the pumpkin mixture, add the sugar, salt, cinnamon, ginger, nutmeg, cloves, and cardamom. Add the flour, sugar and brown sugar and whisk well to combine.
3. Part three: Prepare your pie crust as directed and place in a pie pan. Prick the bottom of the crust a few times, with a fork, making sure to space out the pricks around the bottom of the crust.
4. Part four: Pour the pumpkin mixture into the crust and transfer the pie to the hot oven. Set a timer for 15 minutes, and when the first 15 minutes have passed, drop the oven temperature to 375 and bake for another 30-40 minutes, or until the center of the pie no longer jiggles loosely when gently nudged.
5. Part five: When the pie is done, remove it from the oven and allow it to cool completely on a wire rack.
6. Serving suggestion: Enjoy with a dollop of whipped cream and your favorite people (even if it must be a virtual meeting).
7. Tiny chefs at home? They can help:
8. Measure ingredients
9. Whisk the filling
10. Roll out the pie dough

Notes:

· The America’s Test Kitchen fool-proof all butter pie crust is my go to for homemade crust, the recipe is found here: https://www.americastestkitchen.com/recipes/10331-foolproof-all-butter-dough-for-single-crust-pie you may also use the convenient store bought type of dough to save time!

· I bake down sugar pumpkins for my pumpkin puree (cut them in half, place cut side down on a foil lined baking sheet and bake at 350 for about 45 minutes or until the pumpkins start to collapse and are very soft when prodded from the outside, then I let them cool fully and scoop out the goop, and scoop the flesh into a blender to puree. I either use it straight away or pop it in the freezer in an airtight container for up to 3 months). You may certainly use the convenient canned pumpkin from the store, just make sure it is only pumpkin and no seasoning.

Calories

335

Fat (grams)

11

Sat. Fat (grams)

62

Carbs (grams)

56

Fiber (grams)

2

Net carbs

54

Sugar (grams)

41

Protein (grams)

4

Sodium (milligrams)

268

Cholesterol (grams)

62

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Created using The Recipes Generator