Pumpkin Pie
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Pumpkin pie filling is a custard made with eggs and pumpkin puree. Here the puree is flavored with spices and given a luxurious texture with cream before it is baked in a prebaked pie or tart shell. If you keep in mind that one egg sets at least 2/5 cup puree when baked, its easy to use this recipe as a model for other custard pies made with other purees, such as squash puree or sweet potato puree. Savory versions, based on pureed spinach or mushrooms, are also made in the same way without, of course, the sugar and spices.
ingredients
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serves: 1
680 grams dough (sweetened basic pie and tart pastry dough, extra buttery sweet pastry dough, or sweet crisp pastry dough)
1 can pure pumpkin puree (no spices added)
1 cup light brown sugar
3 eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon scant nutmeg
1 1/2 cups heavy cream
1/2 teaspoon salt
whipped cream for serving
Servings Per Recipe: 1
Amount per Serving
Calories: 4828
- Total Fat: 226.8 g
- Saturated Fat: 85.5 g
- Trans Fat: 0.1 g
- Cholesterol: 953.1 mg
- Sodium: 4429.6 mg
- Total Carbs: 662.6 g
- Dietary Fiber: 18.2 g
- Sugars: 376.9 g
- Protein: 54.7 g
preparation
1. Combine the pumpkin puree with the sugar, eggs, and spices, and stir until smooth. Add the heavy cream and salt and stir until smooth and evenly colored.
2. Fill a prebaked pie shell - a porcelain quiche dish is shown here - with the pumpkin mixture.
3. Set on a sheet pan and bake until the center doesn't jiggle when you move the sheet pan back and forth. If the edges start to get too brown, cover with an aluminum foil ring.
4. Serve with whipped cream on the side or with swirls of whipped cream piped next to the crust.
5. Persimmon tart or tartlets:
6. Carefully peel a ripe persimmpn with a sharp paring knife.
7. Slice the persimmon as thinly as you can.
8. Arrange the persimmon slices on top of the cooked and cool tart or tartlets.
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comments
Mommy_loves_to_cook
October 20, 2011
Steve S
October 23, 2012