Shaker Pumpkin Pie

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Servings: 4 Difficulty: Intermediate
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A simple, spiced pumpkin custard baked in a flaky crust with a fresh whipped cream topping.
Shaker Pumpkin Pie recipe image

This Shaker-style pumpkin pie is a humble yet deeply flavorful dessert that celebrates the essence of autumn. Unlike richer commercial pies, this version relies on the natural sweetness of fresh pumpkin puree, enhanced by just a touch of dark molasses, warm ground ginger, and cinnamon. The filling is a smooth, silky custard made with milk, eggs, and butter, offering a lighter texture than traditional cream-heavy pies. It’s perfect for cozy dinners or holiday gatherings, serving beautifully alongside a dollop of freshly whipped cold cream. Simple ingredients come together to create a comforting, rustic treat that feels both nostalgic and satisfying.

Shaker Pumpkin Pie recipe image
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Shaker Pumpkin Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 387.4

Description

This Shaker-style pumpkin pie is a humble yet deeply flavorful dessert that celebrates the essence of autumn. Unlike richer commercial pies, this version relies on the natural sweetness of fresh pumpkin puree, enhanced by just a touch of dark molasses, warm ground ginger, and cinnamon. The filling is a smooth, silky custard made with milk, eggs, and butter, offering a lighter texture than traditional cream-heavy pies. It&# 226;ÂÂs perfect for cozy dinners or holiday gatherings, serving beautifully alongside a dollop of freshly whipped cold cream. Simple ingredients come together to create a comforting, rustic treat that feels both nostalgic and satisfying.

Ingredients

Directions

  1. Preheat oven to 350 degrees F (177ðC).
  2. Prepare a flaky pie crust and line a pie plate.
  3. Heat milk in a small heavy saucepan over medium heat until small bubbles form around the edges; remove from heat.
  4. Beat eggs lightly in a large bowl until frothy.
  5. Add scalded milk to eggs in a thin steady stream, stirring constantly.
  6. Stir in pumpkin puree, molasses, ground ginger, ground cinnamon, salt, sugar, and melted butter.
  7. Whisk until thoroughly blended.
  8. Pour filling into the prepared crust.
  9. Bake until the center is firm and a small knife inserted in the center comes out clean, about 45 minutes.
  10. Cool completely on a wire rack.
  11. At serving time, beat cold heavy cream in a chilled bowl with chilled beaters until soft peaks form.
  12. Serve pie slices topped with whipped cream.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 387.4kcal
% Daily Value *
Total Fat 33.8g52%
Saturated Fat 19.0g95%
Cholesterol 270.0mg90%
Sodium 97587.3mg4067%
Total Carbohydrate 13.1g5%
Dietary Fiber 0.7g3%
Sugars 9.7g
Protein 10.3g21%

* 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

Storage: This pie can be made a day ahead. Keep it lightly covered at room temperature until serving time.

Fresh Pumpkin Puree: To make your own, split a medium pumpkin crosswise, remove seeds and fibers, and place cut-side down on a greased baking sheet. Bake at 325 degrees F until tender (about 1 hour). Scrape pulp from skin, blend until smooth, and force through a coarse sieve. Measure 1.25 cups for the recipe. Puree can be frozen tightly covered for up to 6 months.

Substitutions: If using canned pumpkin, ensure it is solid-pack and unsweetened.

Keywords: shaker, pumpkin, pie, custard, molasses, ginger, cinnamon, whipped, cream, dessert, autumn, fall, homemade, rustic, baking, eggs, milk, spiced, simple, traditional
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