Ingredients and Weight:
- 1 medium pumpkin (about 4 pounds), halved, seeded, and peeled
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 can (12 ounces) evaporated milk
- 1/2 cup heavy cream
- 2 large eggs
- 1 (9-inch) unbaked pie crust
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the pumpkin, sugar, cinnamon, ginger, nutmeg, and salt. Stir until well combined.
- In a separate bowl, whisk together the evaporated milk, heavy cream, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the filling into the pie crust.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pie cool completely before serving.
Nutritional Information:
- Calories: 300
- Fat: 15 grams
- Carbohydrates: 35 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Perfect for Thanksgiving or any special occasion
- Rich and satisfying
User Comments:
- "This pumpkin pie is the best I've ever had! It's so creamy and flavorful."
- "I love the spices in this pie. They really make it taste special."
- "This is the perfect dessert for a Thanksgiving dinner."
- "I'm not usually a fan of pumpkin pie, but this one is delicious!"
- "I've made this pie several times and it's always a hit."
Special Precautions and Tips:
- To ensure that the pie crust is golden brown, brush it with an egg wash before baking.
- If you don't have a pie crust, you can use a graham cracker crust instead.
- To make the pie ahead of time, bake it and let it cool completely. Then, cover the pie and refrigerate for up to 3 days.
