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Pumpkin Pie
Recipe video above. The perfect Pumpkin Pie that's soft custardy rather than lumpy and curdled. Perfect level of spicing - you can taste it but it doesn't overwhelm the natural pumpkin flavour - sweet but not crazy sweet. And NO CRACKS on the surface!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
- ●whisk
- ●stove
📝 Preparation Steps
1
Pie Crust
2
If using homemade pie crust, blind bake it per the Pie Crust recipe and fill crust straight after removing from oven.
3
If using store bought, blind baking is not necessary (but if you want to, follow the Pie Crust recipe).
4
Pie Filling
5
Preheat oven to 170°C / 335°F (150°C fan).
6
Place pumpkin, sugar, salt and spices into a saucepan over medium heat. Once you see steam, cook, stirring regularly, for ⏱️ 5 minutes (this removes excess moisture and lets spices bloom).
7
Remove from stove and scrape into a bowl. Add cream, whisk.
8
Whisk eggs in one by one, mixing just enough to incorporate. If you whisk vigorously for ages, it will aerate the mixture, leading to cracks.
eggs3
9
Pour into Pie Crust, transfer to oven.
10
Bake ⏱️ 45 - 55 minutes or until the centre is set but still has a slight jiggle and the toothpick inserted into the middle comes out clean but damp (if it still has pumpkin batter, keep cooking). (Note 2)
11
Cool completely for ⏱️ 4 hours+ before cutting to serve. Serve with cream and dusting of cinnamon or nutmeg if desired!
cinnamon2 tsp
Nutrition Facts
calories
236.35 kcal
fat Content
15.07 g
serving Size
1 serving
fiber Content
1.59 g
sugar Content
13.38 g
sodium Content
183.05 mg
protein Content
3.24 g
cholesterol Content
78.75 mg
carbohydrate Content
23.18 g
saturated Fat Content
7.92 g
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