Best Pumpkin Pie

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2 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
30 mins
Bake:
55 mins 375°F
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Best Pumpkin Pie

Ingredients
1
15 ounce can pumpkin
3/4
cup sugar
1
teaspoons ground cinnamon
1/2
teaspoon ground ginger
1/2
teaspoon salt
1/4
teaspoon ground nutmeg
1/4
teaspoon ground cloves
3
eggs, lightly beaten
1 1/4
cups milk
1
recipe Cranberry-Pecan Caramel Topper (optional)
1
recipe Sweetened Whipped Cream (optional)

Directions

  1. Preheat oven to 375 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry circle and trim. Crimp edge as desired.
  2. For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir just until combined.
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours.
  4. To serve, if desired, top with Cranberry-Pecan Caramel Topper and/or Sweetened Whipped Cream.

Cranberry-Pecan Caramel Topper

Ingredients

1/3
cup dried cranberries
3
tablespoons brandy
1 1/2
cups pecan halves, toasted
1/4
cup caramel-flavored ice cream topping

Directions

  1. In a medium bowl combine dried cranberries and brandy; let stand for 15 minutes. Stir in pecan halves and caramel-flavored ice cream topping. Serve immediately or cover and chill for up to 1 week. Bring to room temperature before serving.

Pastry for a Single-Crust Pie

Ingredients

1 1/2
1/2
teaspoon salt
1/4
cup shortening
1/4
cup butter, cut up, or shortening
1/4
cup cold water

Directions

  1. In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
  2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
  3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
  4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
  5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Sweetened Whipped Cream

Ingredients

1
cup whipping cream
2
tablespoons sugar
1/2
teaspoon vanilla

Directions

  1. In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Nutrition Facts

(Best Pumpkin Pie)
    Per serving:
  • 283 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 82 mg chol.,
  • 263 mg sodium,
  • 40 g carb.,
  • 2 g fiber,
  • 22 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Pastry for a Single-Crust Pie)
    Per serving:
  • 191 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 15 mg chol.,
  • 187 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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