Ingredients for Maida Heatters Pumpkin Pie
- Deep Dish Pie Shells
- Light Cream
- 2 large eggs
- Vanilla Extract
- Light Brown Sugar
- 1/4 teaspoon salt
- Black Pepper
- Ground Ginger
- Mace
- Ground Nutmeg
- Canned Pumpkin
- Heavy Cream
- Granulated Sugar
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How to Make Maida Heatters Pumpkin Pie
- Position oven rack 1/3 up from the bottom of the oven.
- Preheat oven to 450°F (232°C).
- Place the unbaked pie crust in the freezer for at least 20-30 minutes before baking.
- In a small saucepan, heat 1 cup heavy cream over medium heat, uncovered. Stir occasionally until a slightly wrinkled skin forms on top or tiny bubbles appear around the edges (about 5-7 minutes). Remove from heat.
- In a large bowl of an electric mixer, lightly beat 2 large eggs.
- Beat in 1 teaspoon vanilla extract, 1 cup granulated sugar, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and a pinch of ground cloves. Strain this spice mixture into the egg mixture.
- Add 1 (15-ounce) can pumpkin puree to the wet ingredients and mix well.
- Gradually stir in the hot cream, ensuring it's fully incorporated.
- Remove the pie crust from the freezer.
- Pour the pumpkin mixture into the frozen pie crust.
- Bake for 10 minutes at 450°F (232°C), then reduce the oven temperature to 350°F (177°C) and bake for an additional 30-40 minutes, or until a small sharp knife inserted into the center comes out clean.
- Let the pie cool completely on a wire rack before serving.
- **For the Whipped Cream:** In a chilled bowl with chilled beaters, whip 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until desired consistency is reached. If serving while the pie is still warm, serve the whipped cream separately. If the pie is cooled to room temperature, the whipped cream can be spread on top.
- Serve the pie while still barely warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
116g
Fat
111g
Carbs
14g
