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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.
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Préparation 30 minutes
Cuisson 1 heure
Temps total 1 heure 30 minutes
Portions: 8 slices
Plat: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Start by gathering all your ingredients and preheat your oven to 350°F (175°C).
  2. Place the pie crust into a 9-inch pie dish and crimp the edges.
Mixing
  1. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and eggs until smooth.
  2. Add in the heavy cream and vanilla extract, then mix in the spices: ground cinnamon, ginger, nutmeg, cloves, and salt.
  3. Ensure the filling is well combined.
Baking
  1. Carefully pour the pumpkin filling into the prepared pie crust.
  2. Bake in the preheated oven for 55-60 minutes until the filling is set.
  3. Let the pie cool on a wire rack before serving.
Serving
  1. Slice and serve the pie, optionally with whipped cream or ice cream.
Storing
  1. Cover the pie with plastic wrap or aluminum foil and refrigerate. It lasts for 3-4 days.
  2. For longer storage, freeze the pie for up to two months.

Notes et conservation

This pie pairs well with whipped cream, vanilla ice cream, or caramel sauce. Can be adapted for gluten-free or vegan diets.