Pumpkin Pie
My Grandma's pumpkin pie, we cant have Thanksgiving without it Just dont tell her I use premade crust now
My Grandma's pumpkin pie, we cant have Thanksgiving without it Just dont tell her I use premade crust now
- Carbohydrate 57.2039520316033 g
- Cholesterol 264.375 mg
- Fat 6.27147296881426 g
- Fiber 0.157771875933787 g
- Protein 7.92388468752938 g
- Saturated Fat 1.9631487187833 g
- Serving Size 1 1 Serving (119g)
- Sodium 87.9104843752652 mg
- Sugar 57.0461801556695 g
- Trans Fat 1.05774195314636 g
- Calories 309 calories
Step-by-step
- Preheat oven to 450 degrees
- Beat all filling ingredients together with an electric mixer until smooth
- Place pie crust on a cookie sheet covered with foil, fill pie crust with filling
- Bake at 450 degrees for 15 minutes then turn the oven down to 350 degrees and bake for an additional 45 minutes, until toothpick comes out clean
Baking this pie requires managing a high initial oven temperature of 450 degrees before dropping it down to 350 degrees. This thermal shock helps set the crust quickly while the custard cooks through.
- Pair the spiced custard with bitter coffee or unsweetened black tea to balance the high sugar content.
- Set the frozen pie crust on a foil-lined cookie sheet before filling to catch spills and ensure even bottom heat transfer.
- Check doneness by inserting a toothpick into the center; it should emerge clean after the full 60 minutes of total baking time.
- Store the finished dessert in the refrigerator for up to four days due to the high egg and dairy content of the filling.
Pumpkin pie evolved from early European custards and pumpkin stews into an American holiday tradition by the nineteenth century. Serving it with crisp, tart apples provides a textural contrast to the dense spiced purée.
