pumpkin pie recept
Pumpkin Pie: A Fall Classic With a Twist
Indulge in the ultimate fall dessert with our tantalizing pumpkin pie recipe. Packed with warm spices and a creamy, velvety texture, this treat will transport you to a cozy autumn day. Grab your measuring cups and follow our guide for a pie that will leave you craving for more.
The Magic Trio: Crust, Filling, and Whipped Cream
The essence of a perfect pumpkin pie lies in the blissful harmony of its components. Lets break down each element:
Crust: The Sturdy Foundation
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 4-6 tablespoons ice water
Instructions:
1. Whisk together the flour, sugar, and salt in a medium bowl.
2. Add the butter and use a pastry blender or your fingertips to work it into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling: The Pumpkin Paradise
Ingredients:
- 1 (15 ounce) can pure pumpkin
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine all ingredients in a large bowl and mix until well combined.
Whipped Cream: The Crowning Glory
Ingredients:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Instructions:
1. Whip the heavy cream until soft peaks form.
2. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Creating the Pie Masterpiece
Assembly time! Heres how to weave these elements into a symphony of flavors:
1. Roll out the dough and fit it into a 9-inch pie plate. Trim the edges and flute as desired.
2. Pour the pumpkin filling into the crust.
3. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool completely before topping with whipped cream.
Pumpkin Pie Nutrition: A Surprising Revelation
Contrary to popular belief, pumpkin pie can be a surprisingly nutritious treat when consumed in moderation:
- Rich in vitamin A (1 slice provides 16% of the daily recommended value)
- Good source of fiber (1 slice provides 2 grams)
- Lower in fat and calories compared to other pies (1 slice contains around 350 calories)
Pumpkin Pie for Health and Well-being
Beyond its nutritional benefits, pumpkin pie offers several potential health perks:
- Supports eye health due to its vitamin A content
- May reduce inflammation thanks to the antioxidant properties of pumpkin
- Can aid digestion due to its fiber content
Fun Facts About Pumpkin Pie
- The first pumpkin pie was made by Native Americans using pumpkin, honey, and maple syrup.
- Pumpkin pie was a popular treat during the American Civil War.
- The largest pumpkin pie ever made weighed over 2,000 pounds!
- According to the National Pie Council, pumpkin pie is the most popular pie in the United States.
Pumpkin Pie: A Comforting Tradition
Whether its Thanksgiving, Christmas, or a cozy fall evening, pumpkin pie has become a comforting tradition enjoyed by generations. The warm spices, creamy texture, and flaky crust have a way of soothing the soul and creating a sense of nostalgia.
Stories and Anecdotes: Pumpkin Pie Memories
- One grandmas pumpkin pie recipe has been passed down through five generations, becoming a cherished family legacy.
- A young couples first Thanksgiving together was made extra special by the pumpkin pie they made from scratch.
- A group of friends had a pumpkin pie baking competition, with the most creative pie winning a coveted "Golden Pumpkin" award.
Pumpkin Pie Recipe (Easy and Delicious)
Ingredients:
Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 4-6 tablespoons ice water
Filling:
- 1 (15 ounce) can pure pumpkin
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
Whipped Cream (optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. For the crust, whisk together the flour, sugar, and salt in a medium bowl. Add the butter and use a pastry blender or your fingertips to work it into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. On a lightly floured surface, roll out the dough and fit it into a 9-inch pie plate. Trim the edges and flute as desired.
5. For the filling, combine all ingredients in a large bowl and mix well. Pour the filling into the pie crust.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool completely on a wire rack.
8. For the whipped cream (optional), whip the heavy cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form. Spread the whipped cream evenly over the cooled pie.
9. Serve chilled. Enjoy!