| Prep: 15 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 305 | 10g | 4g | 45g |
| sugars | fibre | protein | salt |
| 23g | 3g | 7g | 0.32g |
When I think of special times with family and the aroma of home-cooked meals, this Pumpkin Pie recipe always comes to mind. This rich and flavorful dessert, a staple of American cuisine, holds a special place in my heart when prepared with the perfect blend of fresh ingredients and aromatic spices. You can view the sumptuous pumpkin pie image here.
A Culinary Bridge
While one might not directly connect Pumpkin Pie to my Japanese-Pacific Northwest lineage, it’s in the fusion of these cultural sensibilities where things become intriguing. I’ve found that the humbleness of the pumpkin, when coupled with the complexity of spices in this dish, mirrors the delicate balance found often in Japanese cuisine. This dish, akin to the Japanese pumpkin dish ‘Kabocha no Nimono’, uses similar comforting, rich ingredients producing a hint of nostalgia, therefore capturing the essence of both my homes – Seattle and Japan.
Health Benefits of Pumpkin Pie
And let’s not disregard the health benefits of this Pumpkin Pie recipe! Pumpkin is a low-calorie vegetable that’s high in vitamins and fiber and helps promote good vision and skin health. Evaporated milk, another key ingredient, is a concentrated source of nutrients providing calcium for bone health. This Pumpkin Pie is not just a delectable treat. It’s also packed with nutrition!
Alongside a perhaps unexpected cup of Japanese green tea (known for its health benefits), this warm, vibrant dessert is a delightful finish to a meal on a chilly winter night.
And, if you wish to experiment with pairings, this pie is a delightful companion to a traditional Roast Turkey dinner or even, your favorite sushi rolls – after all, it’s all about the unique fusion of flavors that make a meal memorable.
In conclusion, this Pumpkin Pie recipe holds a soft spot in my heart for its ability to bridge my dual heritage and the nourishing benefits it offers. I hope this dish brings you as much joy and warmth as it brings me.
What You’ll Need
- 2 cups of canned or fresh pumpkin puree
- 1/2 cup of granulated sugar
- 1/4 cup of brown sugar
- 2 large eggs
- 1 cup of evaporated milk
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground cloves
- 1/8 teaspoon of ground nutmeg
- 1 unbaked pie crust (9 inches)
Method
Step One
Preheat the oven to 425°F (220°C). Get your 9-inch pie crust ready, it should be unbaked.
Step Two
Prepare your filling by mixing together your pumpkin puree, granulated sugar, brown sugar, salt, and spices (ground cinnamon, ginger, cloves, nutmeg) in a large bowl until they are combined well.
Step Three
Once your dry ingredients are mixed together, whisk in your two large eggs. Add slowly and mix thoroughly to avoid egg lumps in the mix.
Step Four
Next, slowly stir in your cup of evaporated milk and teaspoon of vanilla extract. The filling should be smooth and pourable, not too thick.
Step Five
Pour the pumpkin filling into your prepared pie crust. Ensure it’s evenly distributed by gently shaking the pan.
Step Six
Place the pie in the oven and bake at 425°F for the first 15 minutes. After that, reduce the heat to 350°F (175°C) and let it bake for about 40-50 minutes more. The pie is done when a knife inserted into it comes out clean.
Step Seven
Once it’s done, remove it from the oven and allow it to cool on a wire rack for at least 2 hours. This will allow the pie to set up and hold its shape when cut.
Step Eight
Serve the pumpkin pie at room temperature, with a dollop of whipped cream on top if desired. Enjoy the fruits of your labor!
