Ingredientes para Thanksgiving Pumpkin Pie Uses Fresh Pumpkin
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Como fazer Thanksgiving Pumpkin Pie Uses Fresh Pumpkin
- Preheat oven to 400°F (200°C). Place a rimmed baking sheet on the lower oven rack to catch any spills.
- Line a 9-inch deep-dish pie plate with your favorite pie crust, crimping the edges decoratively.
- In a large bowl, whisk together: 15 oz (425g) pumpkin puree, ¾ cup (150g) granulated sugar, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp ground cloves, and ½ tsp salt.
- In a separate bowl, lightly whisk together 3 large eggs, 1 cup (240ml) whole milk (or skim milk), and 1 cup (240ml) heavy cream. Pour into the pumpkin mixture and stir gently until thoroughly combined. The mixture will be thin.
- Carefully pour the pumpkin filling into the prepared pie crust. If you have extra filling, use a second pie plate, or a smaller pie plate, or save for later.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust edges start to brown too quickly, loosely cover them with foil or a pie shield.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours to allow the filling to set completely. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
97g
Fat
13g
Carbs
12g
