Pumpkin Pie
Adapted from Food Network.
Servings 8
Calories 171kcal
Equipment
- 9-inch glass pie pan
- stand mixer with paddle attachment
- baking sheet lined with foil
Ingredients
- dough for a single-crust pie or whole wheat pie dough or gluten-free pie crust
FILLING
- 15 ounces unsweetened pure pumpkin puree about 2 cups
- 3 eggs lightly beaten
- 1¼ cups half-and-half
- ¾ cup packed light brown sugar
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon freshly ground nutmeg
Instructions
- Set the oven rack in the lower third of the oven. Preheat the oven to 350° F/175° C.
- MAKE THE DOUGH: Prepare the dough and place it into the pie pan. Trim the edges, leaving about 1 inch hanging over the edge. Tuck the overhanging dough underneath to form a thick edge, and flute it. Alternately, you can trim closer to the pan and then press with a fork all around the edge. Cover the edges with aluminum foil to prevent them from overbrowning. Place the pan on the prepared baking sheet.
- MAKE THE FILLING: In the mixer bowl, stir together the pumpkin, eggs, half-and-half, brown sugar, spices and salt until smooth. Pour the filling into the prepared pie shell until it's almost to the top of the pan.
- Bake on the lower oven rack for about 50 to 60 minutes, until the edges of the filling are set but the center is still slightly loose. Cool completely on a wire rack. Serve with whipped cream. Keep in the refrigerator.
Nutrition
Calories: 171kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 193mg | Potassium: 209mg | Fiber: 2g | Sugar: 22g | Vitamin A: 8496IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg