Ingredients for La Madeleine Pumpkin Pie
- Sugar
- Brown Sugar
- Flour
- Ginger
- Cinnamon
- Allspice
- 1/2 teaspoon salt
- Solid Pack Pumpkin
- 3/4 cup (150g) corn syrup
- Heavy Cream
- 2 large eggs
- Unbaked Pie Shells
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this La Madeleine Pumpkin Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make La Madeleine Pumpkin Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together: 1 1/2 cups (190g) all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1 cup (200g) granulated sugar.
- In a separate bowl, whisk together: 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, and 3/4 cup (150g) corn syrup.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the mixture into an unbaked 10-inch pie crust.
- Bake for 45-50 minutes, or until a knife inserted near the center comes out clean. If the crust starts browning too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
- Serve chilled with fresh whipped cream or a dollop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
116g
Fat
46g
Carbs
17g