Pumpkin Pie

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Pumpkin Pie
Pumpkin Pie.jpg
Category: Dessert recipes
Servings: 8
Time: 60 minutes + cooling
Difficulty: Easy
| American cuisine | Holiday


Pumpkin pie [1][2] is a traditional American dessert.


  • 1 1/2 cups strained pumpkin, browned
  • 3 tbsp all purpose flour
  • 1 cup light brown sugar
  • 2 cups milk
  • 1 cup heavy cream
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 2 eggs, well beaten
  • pie dough for 2 8" plates
  • 2 tbsp sugar
  • pinch of ginger or cardamom


Brown the pumpkin by; take 2 cups of strained pumpkin, and (generous scoop) butter in a frying pan and cook on medium heat always stirring, this will reduce to 1 1/2 cups of sweet browned pumpkin. In a bowl, put the browned pumpkin paste and add in; 2 tbsp flour and brown sugar. Mix until consistent. Scald milk, then combine with; cream, cinnamon, ginger and nutmeg. Then pour over pumpkin paste. Mix in the eggs until an even consistency has been reached. Pie plate should be lined with dough with a nice thick edge. Combine 2 tbsp sugar, tbsp four and pinch of ginger or cardomon and sprinkle/rub over the bottom of the pie dough/shell. Fill the pie 3/4 full of pumpkin mixture. Finish by wrapping strips of foil paper around the perimeter of the pie edge. Bake in a 450 degree F oven for ~15 minutes, then drop the heat down to 325 degrees F and allow to bake for an additional 30 minutes.


  1. Originally published as Low Carb Pumpkin PieProvided by dLife®. Taste of Home. http://www.tasteofhome.com/recipes/Low-Carb-Pumpkin-Pie. 
  2. Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 223-224. ISBN 2762558972. 

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