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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 383.1
  • Total Fat: 20.5 g
  • Cholesterol: 152.4 mg
  • Sodium: 191.9 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 6.0 g

View full nutritional breakdown of Pumpkin Cream Pie - Delish website calories by ingredient
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Pumpkin Cream Pie - Delish website

Submitted by: CHRISSY-50

Introduction

If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work. If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work.
Number of Servings: 8

Ingredients

    Ingredients
    U.S. Metric Conversion chart
    2 cup(s) whole milk
    1 1/4 cup(s) (from about 25 cookies) ground gingersnaps
    1/2 teaspoon(s) pure vanilla extract
    2 tablespoon(s) sugar
    1/4 teaspoon(s) ground cinnamon
    1/4 teaspoon(s) freshly grated nutmeg
    4 tablespoon(s) unsalted butter, melted and slightly cooled
    1 pinch(s) ground cloves
    1/2 cup(s) sugar
    1/4 cup(s) cornstarch
    1 can(s) (15-ounce) solid-pack pumpkin (1 1/4 cups)
    1 tablespoon(s) unsalted butter, room temperature
    1 1/4 cup(s) heavy cream, whisked to medium peaks
    Salt
    4 large egg yolks
    Freshly grated nutmeg, for garnish

Tips

not to sweet but yummy!


Directions

Directions

Make the gingersnap crust: Preheat oven to 350 degrees F. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.

Serving Size: Makes one 9-inch pie

Number of Servings: 8

Recipe submitted by SparkPeople user CHRISSY-50.






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