Milk Bar Pumpkin Pie
A delightful twist on traditional pumpkin pie, featuring rich pumpkin puree and warm spices in a flaky crust, perfect for fall gatherings.
Ingrédients
Pie Crust
- 1 pie crust 1 pie crust (store-bought or homemade) Use a high-quality pie crust for best results.
Filling
- 15 oz 1 can (15 oz) pumpkin puree Opt for high-quality pumpkin puree.
- 3/4 cup 3/4 cup brown sugar
- 1/2 cup 1/2 cup granulated sugar
- 2 large eggs 2 large eggs
- 1 cup 1 cup heavy cream Can be substituted with coconut cream for dairy-free.
- 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon ground cinnamon
- 1/2 teaspoon 1/2 teaspoon ground ginger
- 1/4 teaspoon 1/4 teaspoon ground nutmeg
- 1/4 teaspoon 1/4 teaspoon ground cloves
- 1/2 teaspoon 1/2 teaspoon salt
Instructions
Preparation
- Start by gathering all your ingredients and preheat your oven to 350°F (175°C).
- Place the pie crust into a 9-inch pie dish and crimp the edges.
Mixing
- In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and eggs until smooth.
- Add in the heavy cream and vanilla extract, then mix in the spices: ground cinnamon, ginger, nutmeg, cloves, and salt.
- Ensure the filling is well combined.
Baking
- Carefully pour the pumpkin filling into the prepared pie crust.
- Bake in the preheated oven for 55-60 minutes until the filling is set.
- Let the pie cool on a wire rack before serving.
Serving
- Slice and serve the pie, optionally with whipped cream or ice cream.
Storing
- Cover the pie with plastic wrap or aluminum foil and refrigerate. It lasts for 3-4 days.
- For longer storage, freeze the pie for up to two months.
Notes
This pie pairs well with whipped cream, vanilla ice cream, or caramel sauce. Can be adapted for gluten-free or vegan diets.