Mother's pumpkin pie recipe that's been around forever. It's the only one I use.
- Carbohydrate 21.455478336903 g
- Cholesterol 210.967500009383 mg
- Fat 14.514118916304 g
- Fiber 1.55011945186298 g
- Protein 8.21246485962567 g
- Saturated Fat 6.01908016677681 g
- Serving Size 1 1 Serving (182g)
- Sodium 179.538534066148 mg
- Sugar 19.90535888504 g
- Trans Fat 1.59015001479189 g
- Calories 244 calories
Step-by-step
- Mix together and bake @ 450 for 10 minutes then @350 for 40-45 minutes. There should be an area about the size of a silver dollar that still looks wet in the center.
The ingredient list fails to mention how protein coagulation governs the entire structural outcome of custard baking. Eggs and dairy supply water and proteins that require careful thermal management to set without cracking or turning spongy. Achieving the proper consistency depends heavily on starting the bake at 450 degrees Fahrenheit for 10 minutes to rapidly set the crust and begin heating the outer perimeter of the filling, followed by a drop to 350 degrees Fahrenheit for 40 to 45 minutes to gently cook the interior.
Removing the pie at the exact moment of structural integrity prevents syneresis, the technical term for liquid weeping out of a gel network. Pull the pie from the oven when an area roughly the size of a silver dollar still looks wet and jiggles slightly in the center. Residual thermal energy will finish cooking this final zone on the wire rack without overcooking the outer ring. Using half-and-half cream yields a specific fat-to-water ratio that balances richness with setting power; substituting whole milk increases the water content and requires an extended bake time or an additional yolk to prevent a watery consistency, while heavy cream produces a denser, richer mouthfeel that slows down heat penetration.
