How To Make Best Ever Pumpkin Pie with Stem Ginger Cream
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 1 pie crust
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup evaporated milk
- 1/2 cup heavy cream
- 1/4 cup packed brown sugar
- 2 tsp grated fresh ginger
- 1 tsp vanilla extract
- 1/2 cup whipped cream (for serving)
- 1 tbsp chopped stem ginger (for serving)
Instructions
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Preheat the oven to 425°F (220°C).
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Place the pie crust in a 9-inch pie dish and crimp the edges.
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In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, cinnamon, ground ginger, nutmeg, cloves, eggs, evaporated milk, heavy cream, brown sugar, grated fresh ginger, and vanilla extract. Whisk until smooth and well combined.
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Pour the filling into the prepared pie crust.
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Bake in the preheated oven for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 30-35 minutes, or until the filling is set and the crust is golden brown.
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Remove the pie from the oven and let it cool completely on a wire rack.
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Once cooled, refrigerate the pie for at least 2 hours, or overnight, to allow it to fully set.
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Serve slices of the pumpkin pie with a dollop of whipped cream and a sprinkling of chopped stem ginger.
Nutrition
- Calories : 380kcal
- Total Fat : 18g
- Saturated Fat : 10g
- Cholesterol : 125mg
- Sodium : 420mg
- Total Carbohydrates : 52g
- Dietary Fiber : 2g
- Sugar : 37g
- Protein : 6g
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