This is an easy and delicious recipe for pumpkin pie.
- Carbohydrate 45.0140814583333 g
- Cholesterol 277.273925 mg
- Fat 16.388478125 g
- Fiber 1.01108123230934 g
- Protein 12.99859 g
- Saturated Fat 6.90091666666667 g
- Serving Size 1 1 Serving (190g)
- Sodium 233.117625 mg
- Sugar 44.003000226024 g
- Trans Fat 2.92209783333334 g
- Calories 380 calories
Step-by-step
- Preheat oven to 425 degrees.
- Spray pie dish with non-stick spray, and arrange pie crust in pan.
- Whisk together the remaining ingredients until smooth.
- Pour pumpkin mixture into crust.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
- Cool.
- Garnish as desired.
- Store leftovers covered in refrigerator.
Unlike fruit pies that rely on boiling starches for internal gelatinization, custard pies like this pumpkin variation are built on a delicate protein network derived from eggs and sweetened condensed milk. The primary factor determining success or failure here is thermal management. Exposing egg proteins to sustained high heat causes them to seize, squeeze out moisture, and fracture the custard surface. Mitigating this risk requires a two-stage baking process. Starting the pie at 425 degrees Fahrenheit for 15 minutes rapidly sets the outer pastry crust and initiates the structure of the filling without burning the dairy sugars. Dropping the ambient oven temperature down to 350 degrees Fahrenheit for the remaining 35 to 40 minutes allows the center to cook gently via ambient radiation rather than aggressive conduction. Testing for doneness demands precision. Insert a paring knife exactly one inch away from the edge of the crust rather than the center. The knife must emerge clean because residual internal carryover cooking will finish firming the exact middle after the pie exits the oven. Cool the finished pie completely on a wire rack to stop the thermal cooking phase abruptly before transferring the pan to refrigeration. Stored properly covered in the refrigerator, remaining slices retain their structural integrity for up to three days, though the crust softens slightly as moisture migrates outward from the dense pumpkin custard.
