Suzanne’s Old Fashioned Pumpkin Pie
Need a lacto ovo vegetarian side dish? Suzanne’s Old Fashioned Pumpkin Pie could be an excellent recipe to try. This recipe makes 8 servings with 374 calories, 4g of protein, and 23g of fat each. For $1.03 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have ground cardamon, heavy cream, ground ginger, and a few other ingredients on hand, you can make it. 8860 people were glad they tried this recipe. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Simply Recipes. Overall, this recipe earns a solid spoonacular score of 52%. Try Old Fashioned Pumpkin Pie, Bakers Square Old Fashioned Coconut Cream Pie – no need to go out to buy a pie when you have this copycat, and Colonia Cottage Buttermilk Pie – try this old fashioned easy to make pie for similar recipes.
Servings: 8
Cooking duration: 60 minutes
Ingredients:
2 teaspoons of cinnamon
1/2 cup packed dark brown sugar
2 eggs plus the yolk of a third egg
1/4 teaspoon ground cardamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1/2 teaspoon of lemon zest
1 good crust (see pâte brisée recipe)
2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
1/2 teaspoon salt
1/3 cup white sugar
Equipment:
oven
bowl
whisk
wire rack
knife
Cooking instruction summary:
1 Preheat oven to 425°F.2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated. 3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.4 Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.Serve with whipped cream.
Step by step:
1. 1 Preheat oven to 425°F.2
2. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream.
3. Whisk all together until well incorporated. 3
4. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F.
5. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.4 Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
6. Serve with whipped cream.
Nutrition Information:
covered percent of daily need
