Include in Print View:

Shaker Pumpkin Pie

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&# 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 387.4
Dietary: Gluten-free, Vegetarian
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
  • 1 tablespoon Dark molasses
  • 3/4 cup Milk
  • 1/2 teaspoon Ground ginger
  • 2 lg Eggs
  • 1/2 teaspoon Ground cinnamon
  • 1 1/4 cup Pumpkin puree, prefer fresh*
  • 1 pn Salt 1/2 c Sugar
  • 1 cup Heavy cream, cold
  • 2 tablespoon Unsalted butter, melted
Directions
  1. 1
    Preheat oven to 350 degrees F (177ðC).
  2. 2
    Prepare a flaky pie crust and line a pie plate.
  3. 3
    Heat milk in a small heavy saucepan over medium heat until small bubbles form around the edges; remove from heat.
  4. 4
    Beat eggs lightly in a large bowl until frothy.
  5. 5
    Add scalded milk to eggs in a thin steady stream, stirring constantly.
  6. 6
    Stir in pumpkin puree, molasses, ground ginger, ground cinnamon, salt, sugar, and melted butter.
  7. 7
    Whisk until thoroughly blended.
  8. 8
    Pour filling into the prepared crust.
  9. 9
    Bake until the center is firm and a small knife inserted in the center comes out clean, about 45 minutes.
  10. 10
    Cool completely on a wire rack.
  11. 11
    At serving time, beat cold heavy cream in a chilled bowl with chilled beaters until soft peaks form.
  12. 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
Read it online: https://www.chefs-mate.com/recipe/shaker-pumpkin-pie/