Ingredients and Weight:
- 1 medium pumpkin (about 4 pounds)
- 1 cup milk
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1 (9-inch) deep-dish pie crust
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut the pumpkin in half, remove the seeds, and cut into 2-inch cubes.
- In a large saucepan, cook the pumpkin in milk over medium heat until tender, about 20 minutes.
- Drain the pumpkin and reserve the milk.
- Puree the pumpkin in a food processor or with a potato masher.
- In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the eggs and heavy cream.
- Add the wet ingredients to the dry ingredients and mix well.
- Pour the pumpkin pie filling into the pie crust.
- Bake for 1 hour 15 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Allow the pie to cool completely before serving.
Nutritional Information (per serving):
- Calories: 320
- Fat: 15g
- Saturated fat: 9g
- Cholesterol: 105mg
- Sugar: 22g
- Protein: 4g
- Carbohydrates: 38g
- Fiber: 3g
Dish Characteristics:
- Creamy and velvety texture
- Warm and comforting spices
- Rich and flavorful pumpkin filling
- Golden brown and flaky crust
User Comments:
- "This is the best pumpkin pie I've ever had! The filling is creamy and smooth, and the spices are perfectly balanced."
- "I love the deep-dish crust. It's so flaky and buttery."
- "This pie is a perfect way to end a Thanksgiving meal."
Special Precautions and Tips:
- Use a pumpkin that is ripe and has a deep orange color.
- Do not overcook the pumpkin, as it will become tough.
- Allow the pie to cool completely before slicing, as the filling will be very hot and runny when it first comes out of the oven.
