Pumpkin Pie Recipe (Print Version)
# Ingredients:
01 -
1 9-inch pie crust, homemade or store-bought, unbaked and for deep dishes.
02 -
2 eggs, large.
03 -
1/2 cup of packed light brown sugar.
04 -
1/4 teaspoon of ground cloves.
05 -
3/4 cup of plain white sugar.
06 -
1 tablespoon of unsalted butter.
07 -
1/2 teaspoon of fine salt.
08 -
15-ounce tin of pumpkin puree (store-bought or fresh).
09 -
12-ounce can of evaporated milk.
10 -
1 teaspoon cinnamon powder.
11 -
2 tablespoons of heavy cream.
12 -
1/2 teaspoon of ground ginger.
13 -
1 tablespoon of golden syrup (or light corn syrup equivalent).
14 -
1/2 cup of chopped pecans.
15 -
1/2 teaspoon of vanilla essence.
# Instructions:
01 -
Fire up the oven to a hot 220 °C (425 °F) so that it’s all ready for baking.
02 -
Crack those eggs into a large mixing bowl and whisk them till smooth. Add the pumpkin puree and blend the two until it’s completely combined and creamy.
03 -
Take another bowl and mix together the white sugar, cinnamon, salt, ground ginger, and cloves. Once blended, slowly fold this into the pumpkin mix. Gradually pour in the evaporated milk while stirring until everything is silky smooth.
04 -
Gently pour your pumpkin mixture into the bare pie shell, smoothing it evenly across the surface.
05 -
Place the pie in the hot oven and let it bake for 15 minutes. Then, lower the oven’s heat to 175 °C (350 °F) and bake it for another 40-50 minutes, or until the center no longer wobbles and a knife comes out clean.
06 -
Take the pie out and leave it on a wire rack to cool completely. To make it extra special, top it with whipped cream and an indulgent scoop of caramelized pecan topping.
07 -
In a small saucepan heat brown sugar, heavy cream, golden syrup, and butter on medium-high heat. Let it boil briefly before simmering for around 5 minutes, making sure to stir often.
08 -
Take the pan off the heat, stirring the chopped pecans and vanilla in until it thickens slightly. Spoon this over each slice of pie when serving.
# Notes:
01 -
Make it in advance! Bake the whole pie a day earlier and keep it in the refrigerator. You could also prep the crust and filling separately to bake fresh the next day.
02 -
Keep leftovers in the fridge if they’ve been out for more than 2 hours. This pie stays tasty for 3-4 days when refrigerated.
03 -
This pie freezes well for up to three months. Wrap it thoroughly before freezing, then leave it in the fridge overnight to thaw.
04 -
The crunchy caramel pecans on top really take this pie to another level, perfectly balancing the creamy pumpkin.