Diet & Nutrition 3 MIN READ 650 VIEWS September 15, 2023

Pumpkin Pie: Will You Try This Recipe?

This Eggless Pumpkin Pie is a must try this holiday season, filled with aromatic warming spices, homemade pumpkin purée, and an all-butter homemade pie crust. This simple dessert has a creamy, rich filling encased in a delicate, flaky crust, and it’s a classic for a reason. It can also be prepared ahead of time.

Recipe NamePumpkin Pie
Place of OriginSouth India
Total Time Taken70 minutes
Preparation Time10 minutes

Pumpkin Pie Recipe

Ingredients

  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon cardamom
  • 1/2 teaspoon finely grated lemon zest
  • 2 cups homemade pumpkin puree
  • 1 1/2 cups heavy cream 
  • 1 homemade pie crust 

Method

Step 1: If using a homemade crust, line a deep-dish pie pan with parchment paper and freeze for at least 30 minutes (1 or 2 hours is even better). If using frozen crusts from the store, simply unwrap them right before using. You will require two.

Step 2: Preheat the oven to 425 degrees Fahrenheit. Place a rack in the bottom third of the oven.

Step 3: To make the filling, whisk the eggs in a large mixing bowl. Brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest should all be combined. Add the pumpkin puree and cream. Beat until everything is well combined. The mixture will be runny at first, but it will thicken in the oven.

Step 4: Bake the pie shell: Fill one chilled homemade deep-dish pie crust or two premade frozen pie shells with the filling. Bake at 425°F for 15 minutes. Lower the temperature to 350 degree Fahrenheit after 15 minutes. When a knife tip inserted into the centre of the pie comes out wet but relatively clean, the pie is done. The middle should be slightly jiggly. This will take an additional 50 to 60 minutes for one deep-dish pie. Bake for another 35 to 45 minutes for 2 shallow pies.

Step 5: Cool the pumpkin pie for 2 hours on a wire rack. Garnish with whipped cream.

Step 6: Cooled pumpkin pie can be left on the counter for up to 4 hours before wrapping tightly and storing it in the fridge for up to 3 days. Allow it to come to room temperature before serving if possible. Individual slices or a whole, cooled pie can be tightly wrapped and frozen for up to 1 month for longer storage. Allow to defrost overnight in the refrigerator and come to room temperature before serving.

Tips to Enhance the Taste

  1. Before rolling out the dough, mix in some cinnamon to the flour.
  2. Wrap foil around the edges of the top crust, then add the filling and bake until set. The foil prevents the crust from darkening any further. Alternatively, get yourself a pie shield. It’s meant to sit on top of the pie crust and keep it from burning.
  3. Before baking, brush your crust with an egg wash. It’s the secret to getting that gorgeous golden brown.
  4. To add more fall flavour to your pie, replace some of the pumpkin with squash, yams, or sweet potato.

Serving Ideas

Pumpkin pie goes well with roast turkey, turkey stuffing, gravy, cranberry sauce, mashed potatoes, corn, and green beans. Sweet potato casserole or candied yams can also be added to your plate. You can also serve pumpkin pie with whipped cream as a dessert.

Nutritional Content in Pumpkin Pie

Calories315 kcal
Fats20g
Carbs31g
Protein6g

Frequently Asked Questions About Pumpkin pie

Insert a knife about 1 to 1 1/2 inches from the centre of the pie to see if it is done. Your pie is ready when the knife comes out clean! Remove the pie from the oven immediately if you notice tiny bubbles around the edge or filling that separates from the crust-these are signs of over-baking.

Your homemade pumpkin pie is all set to be served, but when you go to cut it, it’s too runny to get any clean slices. Why it occurs: Either the oven wasn’t hot enough or the pie wasn’t properly baked.

Small bubbles in the filling around the pie’s edges or a filling that has separated from the crust are signs that the pie has been overbaked, and you should take it out of the oven right once.

The pumpkin pie’s filling (and crust) should darken in colour around the time specified in your recipe for baking. The filling should be somewhat elevated, and the edge where the filling and crust meet may be cracked. As the pie cools, the puff will diminish, hiding many of the cracks in the process.

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