Description
Festive holiday pie recipes bring unexpected magic to classic desserts, with innovative flavors dancing across traditional boundaries. Culinary adventurers will discover delightful combinations that elevate family gatherings and spark joyful conversations around the dinner table.
Ingredients
Scale
Main Ingredients:
- 1 (15 ounces/425 grams) can pumpkin puree
- 2 large eggs
- 1 cup (240 milliliters) evaporated milk
- 1 ½ cups (180 grams) gingerbread cookie crumbs
Sweeteners:
- ¾ cup (150 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ cup (60 grams) unsalted butter, melted
Instructions
- Pulverize graham crackers or chocolate cookies into fine crumbs, then blend with granulated sweetener and molten butter until the mixture resembles damp sand.
- Transfer the crumbly base into a circular baking vessel, pressing firmly and evenly across the bottom and sides to create a compact foundation.
- Toast the crust in a preheated thermal chamber for approximately 8 minutes, allowing the butter to set and develop a subtle golden hue.
- Whisk together vibrant orange pumpkin puree with rich caramel-toned sugar, warming aromatic spices, delicate salt, farm-fresh eggs, and creamy condensed dairy until the mixture transforms into a silky, homogeneous liquid.
- Cascade the luxurious pumpkin custard into the pre-baked crust, ensuring an even distribution that reaches the edges.
- Return the pie to the heated environment, allowing it to slowly set and develop a tender, quivering consistency for roughly 50-55 minutes.
- Extract the pie and permit it to cool completely at ambient temperature, enabling the filling to stabilize and achieve optimal slicing potential.
- Serve chilled or at room temperature, potentially adorned with billowy whipped cream or a delicate sprinkle of cinnamon.
Notes
- Use gluten-free cookie crumbs for a celiac-friendly crust, ensuring everyone can enjoy this festive dessert.
- Swap evaporated milk with coconut milk for a dairy-free alternative that maintains a rich, creamy texture.
- Add a sprinkle of toasted pecans or pumpkin seeds on top for extra crunch and nutty flavor that elevates the pie’s complexity.
- Test pie doneness by gently shaking the pan – the center should have a slight wobble but not be liquid, indicating a perfectly baked custard-like filling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 330
- Sugar: 30g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg