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Pumpkin Pie Ii

Pumpkin Pie Ii recipe image
This classic pumpkin pie offers a rich, creamy custard filled with warm autumn spices like cinnamon, nutmeg, and ginger. The filling is silky smooth with a deep orange hue, perfectly balanced by the sweetness of brown sugar and the richness of eggs and evaporated milk. It sits in a buttery, flaky pastry shell that provides a satisfying crunch to every bite. Ideal for Thanksgiving dinner, holiday gatherings, or simply as a comforting dessert on a chilly evening, this recipe delivers traditional home-style flavor that everyone loves. It&# 226;ÂÂs simple to prepare with pantry staples, making it a reliable favorite for any occasion.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 268.9
Dietary: Vegetarian
Description
This classic pumpkin pie offers a rich, creamy custard filled with warm autumn spices like cinnamon, nutmeg, and ginger. The filling is silky smooth with a deep orange hue, perfectly balanced by the sweetness of brown sugar and the richness of eggs and evaporated milk. It sits in a buttery, flaky pastry shell that provides a satisfying crunch to every bite. Ideal for Thanksgiving dinner, holiday gatherings, or simply as a comforting dessert on a chilly evening, this recipe delivers traditional home-style flavor that everyone loves. It&# 226;ÂÂs simple to prepare with pantry staples, making it a reliable favorite for any occasion.
Ingredients
  • 2 Eggs
  • 1/2 cup Sugar
  • 1/2 cup Dark brown sugar, firmly
Directions
  1. 1
    In a large bowl, whisk together the eggs, granulated sugar, and packed dark brown sugar until smooth.
  2. 2
    Stir in 1 tablespoon flour, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground allspice.
  3. 3
    Mix in 16 ounces of canned cooked pumpkin puree and 14 ounces of evaporated milk until fully combined and no lumps remain.
  4. 4
    Pour the pumpkin mixture into a baked 9-inch pastry shell placed in a microwave-safe pie pan.
  5. 5
    Microwave uncovered on high for 4 minutes, or until the edges just begin to set.
  6. 6
    Carefully rotate the pie dish 180 degrees or move the cooked portions toward the center to ensure even heating.
  7. 7
    Microwave uncovered for an additional 6 minutes, or until a knife inserted into the center comes out clean.
  8. 8
    Let the pie cool completely on a wire rack before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 268.9kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.8g4%
Cholesterol 93.2mg32%
Sodium 51.1mg3%
Total Carbohydrate 59.7g20%
Dietary Fiber 0.0g0%
Sugars 59.7g
Protein 3.2g7%

* 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

For individual servings, pour filling into custard cups and microwave uncovered for 3 to 4 minutes until set.

Ensure your pie dish is microwave-safe before cooking. If using a glass pie plate, check for any metal trim which is not microwave safe.

This recipe yields a soft, custard-like texture due to microwave cooking. For a firmer slice, allow the pie to chill in the refrigerator for at least 2 hours before serving.

Keywords: pumpkin pie, fall dessert, thanksgiving, custard, spiced pumpkin, pie filling, microwave pie, autumn baking, easy dessert, holiday treat, pumpkin custard, pie recipe, quick dessert, microwave baking
Read it online: https://www.chefs-mate.com/recipe/pumpkin-pie-ii/