Zutaten für Easy And Really Good Creamy Pumpkin Pie
- Light Brown Sugar
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- Clove
- ½ teaspoon ground ginger
- Canned Pumpkin Puree
- Light Molasses
- 4 large eggs (or 3 for a denser filling)
- 1 cup heavy whipping cream
- Pie Crusts
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Zubereitung von Easy And Really Good Creamy Pumpkin Pie
- Preheat oven to 450°F (232°C) and place a baking sheet on the oven rack.
- In a large bowl, whisk together 1 cup packed light brown sugar, ½ cup granulated sugar, ¼ cup all-purpose flour, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground allspice, ½ teaspoon ground cloves, and ½ teaspoon ground ginger until thoroughly combined.
- Add 1 (15-ounce) can pumpkin puree, ¼ cup molasses, and 4 large eggs (or 3 for a denser filling). Whisk in 1 cup heavy whipping cream until smooth.
- Pour the filling into the frozen pie crust.
- Place the pie on the preheated baking sheet in the oven.
- Bake for 10 minutes at 450°F (232°C).
- Reduce oven temperature to 325°F (163°C) and continue baking for 35-40 minutes, or until the edges are puffed and the center is just set. A knife inserted near the center should come out with a few moist crumbs attached.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours (or overnight) to allow the filling to set completely.
- Top with whipped cream before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
181g
Fat
62g
Carbs
20g
