Ingredients and Weight:
- Pie crust (pre-made or homemade): 1 (9-inch)
- Pumpkin puree: 1 (15-ounce) can
- Heavy cream: 1 cup
- Milk: 1/2 cup
- Sugar: 1/2 cup
- Pumpkin pie spice: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Whipped cream, for topping (optional)
Preparation Time:
15 minutes
Cooking Time:
4-6 hours for freezing
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Place the pie crust on the prepared baking sheet.
- In a large bowl, combine the pumpkin puree, heavy cream, milk, sugar, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Pour the pumpkin mixture into the pie crust.
- Bake for 45-50 minutes, or until the center is set.
- Let the pie cool completely.
- Freeze the pie for at least 4 hours, or overnight.
- When ready to serve, let the pie thaw at room temperature for about 30 minutes.
- Top with whipped cream, if desired.
Nutritional Information:
Per slice (1/8 of pie):
* Calories: 250
* Fat: 15 grams
* Saturated fat: 10 grams
* Cholesterol: 60 milligrams
* Sodium: 180 milligrams
* Carbohydrates: 25 grams
* Fiber: 3 grams
* Sugar: 20 grams
* Protein: 3 grams
Dish Characteristics:
- Creamy, rich, and flavorful pumpkin pie
- Perfect dessert for Thanksgiving or any fall gathering
- Can be made ahead of time and frozen for later
User Comments:
- "This pie is absolutely delicious! The pumpkin filling is smooth and creamy, and the spices are perfect."
- "I love that this pie can be made ahead of time. It's such a lifesaver during the holidays."
- "This is the best pumpkin pie I've ever had. The crust is flaky and buttery, and the filling is perfectly spiced."
- "I'm not a huge pumpkin pie fan, but I really enjoyed this one. It's not too sweet and the spices are just right."
- "I made this pie for my family's Thanksgiving dinner and it was a hit! Everyone loved it."
Special Precautions and Tips:
- If you don't have heavy cream, you can use evaporated milk instead.
- Make sure the pie is completely cooled before freezing. This will prevent the ice crystals from forming.
- To thaw the pie, let it sit at room temperature for about 30 minutes. You can also thaw it in the refrigerator overnight.
