BEAUTY IN THE FRIDGE

Spiced Pumpkin Pie

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spiced pumpkin pie

Mike Garten

Cinnamon, ginger, nutmeg and a pinch of black pepper make this easy pie a little bit spicier than usual. Try it for Thanksgiving!

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Yields: 8 – 10 servings

Total Time: 0 hours 30 mins

1

15-oz can pure pumpkin

1 c.

whole milk

3

large eggs

1/4 c.

packed dark brown sugar

1/4 c.

granulated sugar

1 tbsp.

all-purpose flour

2 tsp.

pure vanilla extract

1 tsp.

ground cinnamon

1/2 tsp.

ground ginger

1/4 tsp.

freshly grated nutmeg

1/4 tsp.

kosher salt

1/8 tsp.

black pepper

Whipped cream and freshly grated nutmeg, for serving

  1. Prepare Flaky Pie Crust dough as directed. On lightly floured surface, roll dough into 12-inch circle. Fit crust into bottom and up sides of 9-inch pie plate and crimp. Press large piece of nonstick foil onto dough and fill with pie weights. Chill until firm, at least 30 min. Meanwhile, heat oven to 375°F. Bake chilled crust 15 min., then remove foil (and weights). Continue baking until pastry feels sandy and starts to turn golden, 10 to 15 min. more. Cool on wire rack. Reduce oven temperature to 350°F.
  2. In a large bowl, whisk together (or mix with an electric mixer) pumpkin, milk, eggs, sugars, flour, vanilla, cinnamon, ginger, nutmeg, salt and pepper. Transfer to baked crust and bake until set around edges and still slightly wobbly in center, 55 to 65 minutes.
  3. Transfer to wire rack and let cool 1 hour, then refrigerate until chilled. Serve with whipped cream and sprinkle with nutmeg if desired.

NUTRITIONAL INFORMATION (per serving): About 270 calories, 13 g fat (7.5 g saturated), 5 g protein, 200 mg sodium, 33 g carbohydrates, 2 g fiber

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