Pumpkin Pie

The recipe Pumpkin Pie can be made in approximately 4 hours. This recipe makes 8 servings with 439 calories, 7g of protein, and 25g of fat each. For $1.28 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 109 would say it hit the spot. It works well as a reasonably priced side dish for Thanksgiving. Head to the store and pick up heavy cream, pastry dough, light brown sugar, and a few other things to make it today. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Epicurious. With a spoonacular score of 45%, this dish is pretty good. Sweet Pumpkin Hummus with Pumpkin Pie Roasted Pumpkin Seeds, Omega Boost Pumpkin Pie Oatmeal With Pumpkin Cream, and Pumpkin Pie Spiced Roasted Pumpkin Seeds are very similar to this recipe.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 4500 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes. Preheat oven to 375F. Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell. Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely. Cooks' notes: To prevent overbaking custard, you should start checking the pie's doneness at 45 minutes, as ovens vary. Pie may be made 1 day ahead and chilled, covered, but crust will not be as crisp as if made day of serving.

 

Step by step:

1. Make pastry dough as directed.

2. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.

3. Preheat oven to 375F.

4. Line shell with foil and fill with pie weights.

5. Bake in middle of oven 20 minutes.

6. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack.

7. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.

8. Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.)

9. Transfer to rack and cool completely.

10. Cooks' notes: To prevent overbaking custard, you should start checking the pie's doneness at 45 minutes, as ovens vary. Pie may be made 1 day ahead and chilled, covered, but crust will not be as crisp as if made day of serving.

Nutrition Information:

covered percent of daily need

 

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