Pumpkin Pie
Recipe video above. The perfect Pumpkin Pie that's soft custardy rather than lumpy and curdled. Perfect level of spicing - you can taste it but it doesn't overwhelm the natural pumpkin flavour - sweet but not crazy sweet. And NO CRACKS on the surface!
Foto: RecipeTin Eats
Bahan-bahan
- 1 homemade pie crust OR
- 1 9 "/22.5cm store bought crust
- 1 3/4 cups pumpkin puree (, from 15 oz/425g can or homemade puree (Note 1))
- 2/3 cup (145g) sugar, white/granulated
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- Pinch of nutmeg
- 1 1/3 cups (330 ml) cream, heavy / thickened (cold)
- 3 eggs
Langkah-langkah
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If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.
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If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).
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Preheat oven to 170°C / 335°F (150°C fan).
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Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for 5 minutes (this removes excess moisture and lets spices bloom).
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Remove from stove and scrape into a bowl. Add cream, whisk.
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Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.
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Pour into Pie Crust, transfer to oven.
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Bake 45 - 55 minutes or until the centre is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking). (Note 2)
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Cool completely for 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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