| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 440 | 30g | 18g | 40g |
| sugars | fibre | protein | salt |
| 20g | 3g | 6g | 0.3g |
This Pumpkin Pie with Nutmeg Infusion recipe is a nod towards my Pacific Northwest roots, where the autumnal abundance of pumpkins fills the air with their distinctly sweet and earthy aroma. We’re taking that classic fall staple and giving it an elevated twist with the warmth of nutmeg – reminiscent of my travels in the spice-filled markets of Japan.
The Culinary Fusion
With each spoonful of this dessert, you’re getting a taste of the Pacific Northwest in autumn and a hint of the intrigue and spice that’s reminiscent of my Japanese influence. It’s a culinary fusion that brings two parts of my world together, mingling seamlessly in this beautiful dessert. If you ever enjoyed the Japanese kabocha squash dessert known as kabocha pudding, then this pumpkin pie would definitely strike a nostalgia chord with its rich, creamy texture and warming spices.
A Symphony of Flavors and Health Benefits
This is not just an ordinary pumpkin pie. The inclusion of ground nutmeg, an aromatic spice that’s a common ingredient in Japanese cuisine, gives this dessert an experiential edge. Nutmeg lends a subtle complexity to the dessert, complementing the pumpkin’s earthiness and the sweetness from the sugars. Plus, it’s a spice known for its anti-inflammatory and digestive health benefits too. Speaking of health benefits, pumpkins are a good source of beta-carotene, a potent antioxidant, and an excellent source of vitamin A.
Pairing Possibilities
When it comes to serving your Pumpkin Pie with Nutmeg Infusion, nothing beats a side of fresh cream or a scoop of vanilla ice cream. However, if you want to keep within the theme of cross-cultural culinary fusion, you could also serve it with Green Tea Ice Cream, bringing a delightful contrast of temperature and taste. This pumpkin pie would also sit beautifully alongside a spread of other autumnal comfort dishes – think Thanksgiving dinner with a gourmet twist!
What You’ll Need
- 2 cups pureed pumpkin
- 1 1/2 cups heavy cream
- 1/2 cup packed dark brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 eggs plus the yolk of a third egg
- 2 teaspoons of cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon of lemon zest
- 1 good crust
- 1 tablespoon milk
- 1 tablespoon granulated sugar
Method
Step One
Begin by preheating your oven to 425°F (220°C). Lay out your good crust in a 9-inch pie dish and set aside.
Step Two
In a heavy-bottomed saucepan, mix together the pureed pumpkin, packed dark brown sugar, white sugar, and salt. Heat at medium, stirring occasionally until it starts to sputter. Continue to cook while stirring constantly for another 5 minutes. Remove from heat.
Step Three
In a separate bowl, mix together the heavy cream, two eggs, the yolk of the third egg, cinnamon, ground ginger, nutmeg, cloves, cardamom, and lemon zest. Use a whisk to mix well.
Step Four
Slowly pour the pumpkin mixture into the cream mixture while constantly whisking to create the pie filling. It’s important to keep mixing to prevent the eggs from cooking too quickly and scrambling.
Step Five
Pour the combined pie filling into the prepared pie crust. If there’s any leftover, it can be cooked separately in a dish as a custard.
Step Six
Mix together the milk and granulated sugar to create a glaze. Brush this over the edges of your pie crust to help it turn a lovely golden brown during baking.
Step Seven
Bake the pie at 425°F (220°C) for 15 minutes. Then reduce the heat to 350°F (175°C) and bake for another 45 to 55 minutes, or until a knife inserted in the center comes out clean.
Step Eight
Let the pie cool before serving. This Pumpkin Pie with Nutmeg Infusion is best served at room temperature or slightly warm. Enjoy your delicious creation!
