Pumpkin Pie 南瓜派
What’s the best pumpkin for pie? After testing three different pumpkins, sugar pumpkin, lumina, and kabocha squash, the kabocha is the clear winner with deep pumpkin flavor and natural sweetness.
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups roasted kabocha recipe below, or a 15 oz can of pumpkin puree
- 1 1/4 cups half and half or evaporated milk
- 2 large eggs
- 1 pie crust blind baked and cooled
Prehead oven to 350°F
Combine sugar, spices, pumpkin, half and half, and eggs. Mix until smooth***
Pour batter into prepared pie crust
Bake for 40-50 minutes, or until the batter is only jiggly in the center. It will look like it’s not done but the pie will continue to set as it cools. Do not overbake or the pie will crack as it cools.
Cool completely (2-4 hours) and serve with freshly whipped cream
*I’ve already reduced the amount of sugar by 15%. If using canned pumpkin, add another 2 tablespoons of sugar.
**For this recipe I use Marie Callender’s frozen pie shells, blind baked (pre-baked) for 12 minutes. I read that Pillsbury pre-made pie crust was the best… but it was a total baking fail for me. The crust rolled down while baking and puffed up so much it was unusable. Long story short, Marie Callender’s works great for pie!
***I use an immersion blender to mix the batter so that I don’t have to puree the pumpkin before mixing. I love my immersion blender so much it has replaced our blender altogether. I’ve used it to make baby food, smoothies, and even 豆花 (tofu pudding). If you are interested I have the Cuisinart 2-speed immersion blender.