Include in Print View:

My Pumpkin Pie

My Pumpkin Pie recipe image
This classic pumpkin pie delivers a velvety, custard-like filling infused with warm spices like cinnamon, ginger, and nutmeg. The sweetness of the brown sugar balances perfectly with the earthy depth of the roasted pumpkin. Baked in a tender, flaky pie crust, it offers a comforting texture that is both creamy and satisfying. This dessert is ideal for Thanksgiving dinner, holiday gatherings, or any chilly evening when you crave something home-style and indulgent. It&# 226;ÂÂs a timeless favorite that brings the cozy flavors of fall to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 674.6
Dietary: Vegetarian
Description
This classic pumpkin pie delivers a velvety, custard-like filling infused with warm spices like cinnamon, ginger, and nutmeg. The sweetness of the brown sugar balances perfectly with the earthy depth of the roasted pumpkin. Baked in a tender, flaky pie crust, it offers a comforting texture that is both creamy and satisfying. This dessert is ideal for Thanksgiving dinner, holiday gatherings, or any chilly evening when you crave something home-style and indulgent. It&# 226;ÂÂs a timeless favorite that brings the cozy flavors of fall to your table.
Ingredients
  • 3 tablespoons All purpose flour
  • 1 cups Brown sugar
  • 2 cups Milk
  • 1 cups Cream *
  • 1 teaspoons Cinnamon
  • 1/2 teaspoons Ginger
  • 1/2 teaspoons Nutmeg
  • 2 Eggs; beaten
  • 1 Pie Dough for 2 pies
  • 2 tablespoons Sugar
  • 1 Ginger
Directions
  1. 1
    Preheat the oven to 425ðF (220ðC).
  2. 2
    Roll out the pie dough and line a 9-inch pie plate, crimping the edges as desired.
  3. 3
    In a large bowl, whisk together the milk, cream, beaten eggs, brown sugar, flour, cinnamon, ginger, and nutmeg until smooth.
  4. 4
    Add the prepared pumpkin puree to the mixture and stir until fully combined.
  5. 5
    Pour the filling into the prepared pie crust.
  6. 6
    Bake at 425ðF (218ðC) for 15 minutes.
  7. 7
    Reduce the oven temperature to 325ðF (165ðC) and continue baking for 30 to 40 minutes, or until a knife inserted near the center comes out clean.
  8. 8
    Remove from oven and allow to cool completely on a wire rack before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 674.6kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 14.2g71%
Cholesterol 68.4mg23%
Sodium 307.5mg13%
Total Carbohydrate 106.8g36%
Dietary Fiber 2.3g10%
Sugars 77.1g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use heavy cream for the richest texture, though 2% milk can be used as a lighter substitute.

Ensure the pumpkin is browned or roasted beforehand for deeper flavor, as indicated by the original recipe notes.

The pie should be cooled completely to allow the filling to set properly before serving.

Cover leftovers tightly and refrigerate for up to 3-4 days.

Keywords: pumpkin pie, thanksgiving dessert, spiced pumpkin, pie crust, custard filling, fall baking, homemade pie, cinnamon spice, ginger nutmeg, holiday treat, baked dessert, vegetarian, comfort food, classic recipe, autumn flavors, pie making, dessert recipe, brown sugar, heavy cream, easy pie
Read it online: https://www.chefs-mate.com/recipe/my-pumpkin-pie/