Ingredients and Weight:
- Pumpkin puree: 2 cups (500g)
- Heavy cream: 1 cup (240ml)
- Evaporated milk: 1 cup (240ml)
- Sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground ginger: 1/2 teaspoon (2.5g)
- Ground nutmeg: 1/4 teaspoon (1g)
- Salt: 1/4 teaspoon (1g)
- Large eggs: 2
- Pecan halves: 1 cup (120g)
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together the pumpkin puree, heavy cream, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
- Add the eggs and whisk until well combined.
- Spread the filling into an unbaked 9-inch (23cm) pie crust.
- Arrange the pecan halves on top of the filling.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for at least 2 hours before serving.
Nutritional Information:
- Calories: 350 per slice
- Fat: 18g
- Carbohydrates: 45g
- Protein: 6g
Dish Characteristics:
- Creamy and smooth filling with a rich pumpkin flavor
- Topped with crunchy pecan halves
- Perfect for dessert or as a Thanksgiving treat
User Comments:
- "This pie is absolutely delicious! The pumpkin filling is perfectly spiced and the pecans add a wonderful crunch."
- "I love that this recipe uses both heavy cream and evaporated milk. It creates a rich and flavorful filling that is not too sweet."
- "This pie is easy to make and always a crowd-pleaser. I highly recommend it!"
Special Precautions and Tips:
- If using a homemade pie crust, be sure to pre-bake it for 10-15 minutes before filling and baking.
- For a creamier pie, use a blender to puree the pumpkin puree until very smooth.
- To prevent the pie from cracking, cover the edges with aluminum foil during the last 15 minutes of baking.
- Let the pie cool completely before slicing to prevent the filling from spilling out.
