Pumpkin Pie Recipe

• 份量: 12 servings
• 准备时间: 30 minutes
• 总时间: 1 hour 35 minutes

配料

For the pie:

1 9-inch pie crust

3/4 cup granulated sugar (I like half granulated sugar and half brown sugar)

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

15 ounce can canned pumpkin (or fresh pumpkin puree)

12 ounce can evaporated milk

Fresh cracked black pepper

For the caramel pecan topping:

½ cup light brown sugar, packed

2 tablespoons heavy whipping cream

1 tablespoon light corn syrup

1 tablespoon butter

½ cup chopped pecans

½ teaspoon vanilla extract

步骤

Preheat oven to 425 degrees F.

In a large bowl, beat the eggs, then add pumpkin. Sift in sugar, cinnamon, salt, ginger and cloves. Stir in the evaporated milk and add a couple grinds of black pepper.

Carefully pour mixture into unbaked pie shell.

Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by inserting a knife in the center. The pie is done when a knife inserted in the center comes out clean. The center of the pie will jiggle slightly at this point.

Turn off the oven and prop the door open with a wooden spoon so the pie can cool slowly. This will help prevent cracking.

Once the pie has cooled some, move it to a wire rack to cool completely.

To make the topping, add brown sugar, cream, corn syrup, and butter to a small saucepan over medium high heat. Bring to a boil, then reduce heat and simmer, uncovered, for about 5 minutes, stirring frequently.

Remove from heat and stir in chopped pecans and vanilla. The topping will thicken as it cools.

备注

Pie should be refrigerated once cooled. Pies may be made ahead and frozen up to 3 months.

营养

• 卡路里: 225 kcal
• 总脂肪: 9 g
• 饱和脂肪: 4 g
• 不饱和脂肪: 5 g
• 反式脂肪: 0.004 g
• 胆固醇: 47 mg
• 钠: 251 mg
• 总碳水化合物: 32 g
• 膳食纤维: 2 g
• 总糖: 20 g
• 蛋白质: 5 g