Pumpkin Pie Chatsworth Style

Ingredients and Weight:

• 1 large pumpkin (about 5 pounds)
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1 cup heavy cream
• 1/2 cup milk
• Pie crust for a 9-inch pie

Preparation Time:

• 25 minutes

Cooking Time:

• 90 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Cut pumpkin in half, remove seeds and pulp, and cut into 2-inch cubes.
3. Place pumpkin cubes in a baking dish, drizzle with sugar, and roast for 45 minutes, or until tender.
4. Puree roasted pumpkin in a blender or food processor until smooth.
5. In a large bowl, combine pureed pumpkin, cinnamon, ginger, nutmeg, and salt.
6. Add eggs, heavy cream, and milk. Stir until well combined.
7. Pour filling into prepared pie crust.
8. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool pie completely before slicing and serving.

Nutritional Information:

• Calories: 250 per slice
• Fat: 10 grams
• Carbohydrates: 30 grams
• Protein: 5 grams

Dish Characteristics:

• Creamy and flavorful pumpkin filling
• Classic, golden-brown pie crust
• Perfect for Thanksgiving or any special occasion

User Comments:

• "This pie is a showstopper! The pumpkin filling is rich and creamy, and the crust is buttery and flaky."
• "The spices give the pie a wonderful depth of flavor. It's the perfect dessert for a cold autumn evening."
• "This is the best pumpkin pie I've ever had! I love the Chatsworth style with its more subtle sweetness and delicate spices."

Special Precautions and Tips:

• To ensure the pumpkin is fully cooked, roast until a fork can easily pierce through the flesh.
• If you don't have heavy cream, you can substitute with evaporated milk or whole milk.
• Serve the pie warm or at room temperature with whipped cream or ice cream.