BEST PUMPKIN PIE I EVER HAD
- Carbohydrate 37.871612375 g
- Cholesterol 59.90625 mg
- Fat 4.673571625 g
- Fiber 4.62116009693146 g
- Protein 5.13149125 g
- Saturated Fat 2.499945925 g
- Serving Size 1 1 Serving (130g)
- Sodium 322.5843875 mg
- Sugar 33.2504522780686 g
- Trans Fat 0.3929454625 g
- Calories 207 calories
Step-by-step
- mix sugar cinnamon salt ginger and cloves in a small bowl
- beat eggs in large bowl
- stir in pumpkin and sugar spice mix
- gradually stir in evaporated milk
- pour ito shell
- bake in pretreated 425 oven for 15 minutes
- reduce temperture to 350
- bake for 40 to 50 minutes or until knife inerted near center comes clean
Ingredient measurements omit the chemistry of protein coagulation. Whole eggs and evaporated milk contain specific moisture ratios that dictate the final set of the filling. Standard pie pumpkins or canned puree both supply natural starches, but canned varieties offer standardized moisture levels that prevent watery separation during baking.
Managing Texture and Temperature
Baking begins at 425 degrees Fahrenheit for 15 minutes to jumpstart the crust's fat vaporization and set the perimeter. Dropping the oven to 350 degrees prevents the dairy solids from scorching while the center gently cooks. A knife inserted one inch from the edge should emerge clean, leaving the absolute center with a slight jiggle. Residual heat finishes the interior cooking process as the pie cools on a wire rack.
- If a pie plate is unavailable, a metal tart pan conducts heat faster, requiring a reduction of five minutes on the initial high-heat bake.
- Refrigerating the baked pie for 24 hours allows the starches to fully retrograde, firming the slice integrity and deepening the spice notes.
- Cover the surface loosely after chilling to prevent condensation droplets from pooling on the custard crust.
