Panda's Inventory

Pumpkin Pie

Prep Time: 15 minutes
Cooking Time: 45-60 minutes
Passive Time: 1 day
Calories per serving:
 
pie
  • Filling
  • 99 g sugar
  • 106 g packed brown sugar Calculator
  • 1 tbsp flour
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp black pepper optional
  • 3 eggs large
  • 425 g pumpkin puree
  • 283 g heavy cream
  • Crust
  • 1 ÔÇï single pie crust
  1. Whisk together the sugars, flour, salt, and spices.
  2. In a large bowl, beat together the eggs, pumpkin, and cream. Slowly whisk in the dry ingredients and beat until smooth.
  3. Cover and refrigerate overnight.
  4. Lightly grease a 9″ / 23cm pie pan that’s at least 3-4cm deep. Roll the pie dough out to a 30cm circle and transfer to the pan.
  5. Refrigerate the crust while the oven preheats to 202┬░C.
  6. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
  7. Bake for 45 to 50 minutes, until the filling is still slightly wobbly and a toothpick inserted comes out clean.
  8. Allow to cool on a wire rack.
Prep Time: 15 minutes
Cooking Time: 45-60 minutes
Passive Time: 1 day
Calories per serving:
 
pie
  • Filling
  • 99 g sugar
  • 106 g packed brown sugar Calculator
  • 1 tbsp flour
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp black pepper optional
  • 3 eggs large
  • 425 g pumpkin puree
  • 283 g heavy cream
  • Crust
  • 1 ÔÇï single pie crust
  1. Whisk together the sugars, flour, salt, and spices.
  2. In a large bowl, beat together the eggs, pumpkin, and cream. Slowly whisk in the dry ingredients and beat until smooth.
  3. Cover and refrigerate overnight.
  4. Lightly grease a 9″ / 23cm pie pan that’s at least 3-4cm deep. Roll the pie dough out to a 30cm circle and transfer to the pan.
  5. Refrigerate the crust while the oven preheats to 202┬░C.
  6. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
  7. Bake for 45 to 50 minutes, until the filling is still slightly wobbly and a toothpick inserted comes out clean.
  8. Allow to cool on a wire rack.