Pumpkin Cream Pie - Delish website
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients U.S. Metric Conversion chart2 cup(s) whole milk1 1/4 cup(s) (from about 25 cookies) ground gingersnaps1/2 teaspoon(s) pure vanilla extract2 tablespoon(s) sugar1/4 teaspoon(s) ground cinnamon1/4 teaspoon(s) freshly grated nutmeg4 tablespoon(s) unsalted butter, melted and slightly cooled1 pinch(s) ground cloves1/2 cup(s) sugar1/4 cup(s) cornstarch1 can(s) (15-ounce) solid-pack pumpkin (1 1/4 cups)1 tablespoon(s) unsalted butter, room temperature1 1/4 cup(s) heavy cream, whisked to medium peaksSalt4 large egg yolksFreshly grated nutmeg, for garnish
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.
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.
Nutritional Info 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
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