Pumpkin Pie I
Pumpkin pie is a traditional American and Canadian holiday dessert. It consists of a pumpkin-based custard baked in a single pie shell. The pie is traditionally served with whipped cream.
- Prep
- 35 min
- Cook
- 1 hr 22 min
- Total
- 1 hr 57 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat oven to 350°F (180°C).
Procedure
Blend all ingredients except the pie shell together to make the filling.
Procedure
Pour the filling into the unbaked pie shell.
Procedure
Bake in the preheated oven for 45 minutes.
Procedure
Let cool and serve.
Notes, tips, and variations
This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100% maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also substitute ⅔ cup brown sugar mixed with ⅓ cup milk for the maple syrup.
Notes, tips, and variations
Prepare the raw pumpkin by skinning and cutting into 1 inch cubes. Bake at 350°F (180°C) for 1 hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, which will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10 inch (25 cm)-diameter pumpkin will make 4–6 pies. The pumpkin may also be baked whole and skinned afterwards.
Notes, tips, and variations
Pumpkin pie has no top crust, which makes most forms of decoration impossible; however, for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs in the shape of fall leaves, squash, or pumpkins.
Notes, tips, and variations
Use a smaller 'sugar pumpkin' instead of the big 'Jack O Lantern' pumpkin. Sugar pumpkins have a firm and smooth texture while the larger 'Jack O Lantern' pumpkin has a more stringy or fibrous texture and more watery flesh.
Notes, tips, and variations
Chocolate-covered pumpkin pie: After the pie has cooled, melt 2 oz (55 g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate.
Notes, tips, and variations
Pumpkin Pastries: Roll pie crust pastry thin and cut into circles approx 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting. Place on a greased cookie sheet. Bake only until crust is a light golden-brown, approx 10 minutes.
Notes, tips, and variations
14 oz (1 can) sweetened condensed milk can replace the scalded milk and maple syrup.
Notes, tips, and variations
2 cups of plain canned pumpkin can replace the cooked and strained pumpkin. Do not use "pumpkin pie filling", which has added spices. For a discussion on the use of canned pumpkin and the recipes attached, please see the talk page.
Photo: Peggy Greb · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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