Zutaten für Orange Spice Pumpkin Pie
- 1 (9 inch) pie crust
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 3/4 cup heavy cream
- Dark Rum
- zest of 1 orange
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon orange juice (optional)
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Zubereitung von Orange Spice Pumpkin Pie
- Preheat oven to 425°F (220°C).
- Roll out 1 (9-inch) pie crust and carefully place it into a 9-inch pie plate. Trim and crimp the edges.
- In a medium bowl, whisk together: 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- In a large bowl, whisk together: 1 (15-ounce) can pumpkin puree, 2 large eggs, and 1 1/2 teaspoons vanilla extract.
- Gradually whisk the spice mixture (from step 3) into the pumpkin mixture.
- Slowly whisk in 3/4 cup heavy cream until just combined.
- Add the zest of 1 orange and 1 tablespoon orange juice (optional) and whisk to combine.
- Pour the filling into the prepared pie crust.
- Bake for 10 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C).
- Continue baking for 40-45 minutes, or until a knife inserted near the center comes out clean and the edges are set. The center may still be slightly jiggly.
- Let the pie cool completely on a wire rack for at least 2-3 hours before serving. This allows the filling to set properly.
- Refrigerate for at least 4 hours before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
70g
Fat
38g
Carbs
10g
