Autumn Pumpkin Pie

This yummy autumn dessert recipe, is a smooth and creamy spiced pumpkin pie. Serve this pie with Maple syrup or whipped cream, and sprinkle with a little cinnamon or cinnamon-sugar.

by Feli Chic'Cuisine

The texture and flavor is so much better with homemade pumpkin puree.


Ingredients;

Serves 8

  • 1 Single (23 cm; 9-inch) Layer Pie Crust - Homemade Pie Crust

For the Filling

  • 2 cups (15-ounce, 1 can) pumpkin puree (canned or fresh)

  • 150g (3/4 cup) light brown sugar

  • 1/4 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1 pinch nutmeg

  • 1 pinch salt

  • 1 tsp all-purpose flour

  • 3 large eggs (lightly beaten)

  • 1 cup half and half or heavy (whipping) cream or milk

  • 1/2 teaspoon vanilla extract

To Garnish

  • whipped cream

  • Maple syrup

  • cinnamon or cinnamon-sugar


Method


1. Preheat oven to 200°C (400°F)


2. Prepare the pie crust by rolling the dough out to 12-inches (30cm) in diameter. Carefully, transfer the dough to a 9-inch ( 20cm) pie plate; trim any excess dough, and flute the edges. Set aside.


MAKE THE FILLING


3. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, and nutmeg until well combined.


4. In a separate mixing bowl, whisk together the eggs, pumpkin puree, heavy (whipping) cream (half and half or milk) and vanilla until well combined. Pour the wet ingredients into the dry ingredients. Mix together until fully. Pour the filling into the pie crust.

​

5. Bake the pie for 15 minutes. Reduce heat to 180°C (350°F) and bake for an additional 30-35 minutes. The pie is done when the sides begin to puff but the center is still low and soft.


6 Remove from the oven and transfer to a wire rack. Allow to cool for 2-3 hours.




Tips:

  • Use a pie crust shield to prevent the edges of your pie crust from over-browning.  If you don’t have a pie crust shield you can simply use foil to cover the edges instead.

  • It’s also best to partially bake your pie crust before adding the filling. Make sure to line the pie dough with parchment paper, and fill it with pie weights. You can also use dried beans or dry rice if you don’t have any pie weights.

  • The pie is done when the sides begin to puff but the center is still low and soft.


“Autumn is as joyful and sweet as an untimely end.”― Rémy de Gourmon

Don't Miss Out

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

©2012-2020 by Feli Chic'Cuisine. Created with Wix.com

       ''Sugar and Spice and

           other Things Nice''