| Prep: 15 mins | Cook: 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 14g | 6g | 55g |
| sugars | fibre | protein | salt |
| 38g | 2g | 7g | 0.7g |
When it comes to celebrating the flavors of the season, this Fluted Pumpkin Pie captures the essence of fall in a delightful way. Drawing from my Louisiana roots and French culinary background, I adore how this pie marries rich, earthy ingredients with refined elegance. The unique fluted pumpkin provides a textured depth that sets this pie apart from more conventional pumpkin pie recipes. If you’re curious about the other dishes that this complements beautifully, consider my Creole Beignets for a New Orleans twist or a classic French Crème Brûlée for a balanced dessert table.
A Blend of Comfort and Elegance
What I love most about this Fluted Pumpkin Pie is how it brings together the comfort of a down-home dessert with the sophistication of French patisserie techniques. The blend of spices—cinnamon, ginger, nutmeg, and cloves—creates a symphony of flavors that dance on your palate. Each bite encapsulates the warm, spicy notes we crave in the fall, akin to a cozy sweater on a crisp afternoon. It’s the kind of dessert that makes you feel wrapped in love, sharing a bit of my Creole and French heritage with every slice.
A Nutritional Powerhouse
But this pie offers more than just irresistible flavors; it’s also packed with health benefits thanks to the star ingredient: fluted pumpkin. Known as “telfairia occidentalis” in scientific terms, fluted pumpkin is rich in antioxidants, vitamins, and minerals. Its high fiber content aids in digestion, while its vitamin A supports eye health. The use of pureed fluted pumpkin in this pie ensures that you’re not just indulging in a delicious treat but also nourishing your body. For more insights into the benefits of pumpkin, check out this comprehensive guide.
Versatility at its Finest
This Fluted Pumpkin Pie isn’t just for Thanksgiving. Its flavor profile makes it a versatile dessert for any gathering. It pairs beautifully with roasted meats and a variety of vegetable sides. Thinking of a complete meal? Serve it with a hearty dish like cassoulet or a simple yet elegant Niçoise salad for a perfectly balanced feast. And don’t skip the whipped cream—a dollop of this airy topping elevates the pie to a whole new level of deliciousness.
From my kitchen to yours, I hope this pie brings as much joy to your table as it does to mine. Whether you’re reliving treasured memories or creating new ones, the Fluted Pumpkin Pie is a testament to the universal language of good food.
What You’ll Need
- 1 1/2 cups fluted pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
- 1/2 cup whole milk
- 1 unbaked 9-inch pie crust
- Whipped cream for serving (optional)
Method
Step One
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the fluted pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Mix well until the spices are evenly distributed.
Step Two
In a separate bowl, lightly beat the eggs. Add the evaporated milk and whole milk to the beaten eggs and mix until fully incorporated.
Step Three
Gradually add the milk and egg mixture to the spiced pumpkin mixture, stirring constantly to ensure everything is well combined and smooth.
Step Four
Carefully pour the pumpkin filling into the unbaked 9-inch pie crust. Smooth the top with a spatula if necessary.
Step Five
Place the pie in the preheated oven and bake at 425°F (220°C) for 15 minutes. Then, reduce the heat to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
Step Six
Remove the pie from the oven and let it cool on a wire rack. Serve with whipped cream if desired. Enjoy your Fluted Pumpkin Pie!
