Pumpkin Pie
Spiced pumpkin custard in a buttery pastry shell, baked until silky and finished with whipped cream.
- prep 15 min
- cook 60 min
- total 75 min
- serves 8
- intermediate
- USA
Ingredients
- 1 pie crust
- 425 g pumpkin puree
- 400 g condensed milk
- 3 eggs
- 1.5 tsp cinnamon
- 1 tsp ginger
- 0.5 tsp cloves
- 0.5 tsp nutmeg
- 0.5 tsp salt
- 200 ml heavy cream
Steps
- Fit the pastry into a 23 cm pie dish, crimp edges, and blind bake at 200°C for 15 minutes.
- Whisk the pumpkin, condensed milk, eggs, spices, and salt until smooth.
- Pour into the par-baked shell and bake at 180°C for 45 minutes until just set with a slight wobble.
- Cool completely.
- Chill 3 hours.
- Whip the cream to soft peaks.
- Serve dolloped on each slice.
≈ 320 kcal · 7 g protein · 42 g carbs · 14 g fat — per serving, estimate