Pumpkin Pie
- Carbohydrate 34.4199336247997 g
- Cholesterol 155.229375003804 mg
- Fat 37.5077960650524 g
- Fiber 4.39750413212044 g
- Protein 4.1582137513385 g
- Saturated Fat 23.2108081451128 g
- Serving Size 1 1 Serving (175g)
- Sodium 415.9204552325 mg
- Sugar 30.0224294926793 g
- Trans Fat 2.85445209960271 g
- Calories 476 calories
Step-by-step
- Sift sugar, cornstarch, salt and spices together.
- Mix with pumpkin.
- Add eggs, butter, milk, honey and molasses.
- Pour into pie shell.
- Bake at 450 for 15 minutes.
- Reduce heat to 350 and bake for 50 minutes or until firm.
Canned pumpkin provides the structural base for this custard, acting as a dense starch and moisture carrier that binds the dairy and eggs together into a cohesive matrix. Because pumpkin purée contains significant natural water, proper baking technique requires an initial high-heat blast to set the crust and begin coagulating the egg proteins before the lower temperature finishes the interior gently without cracking the surface.
Dry ingredients like cornstarch, salt, and spices must be thoroughly sifted before incorporating them into the wet components to prevent localized clumping, which ensures even spice distribution and proper thickening power. A standard mixing bowl and whisk will suffice for this process, though a fine-mesh sieve guarantees that the cornstarch disperses completely without requiring an electric mixer or specialized food processor.
Baking begins at 450 degrees Fahrenheit for 15 minutes to establish the outer structure, followed by a reduction to 350 degrees Fahrenheit for 50 minutes until the center reaches firmness. Test doneness by inserting a thin knife blade two inches from the edge; it should emerge clean while the absolute center retains a slight, jello-like quiver that solidifies during cooling.
Storage requires refrigeration within two hours of baking, and the baked pie holds its texture well for up to four days when covered loosely to prevent condensation accumulation on top. Freezing whole baked custard pies is generally discouraged because the high moisture content in the milk and pumpkin separates upon thawing, yielding a watery texture and compromised crust integrity.
