Prepare to revolutionize your dessert game with the most decadent pumpkin pie you've ever tasted! This isn't just another ordinary holiday dessert – this is a culinary masterpiece that combines the classic comfort of traditional pumpkin pie with an unexpected gourmet upgrade. Imagine a silky-smooth pumpkin custard nestled in a perfectly flaky crust, crowned with a brandied ginger cream that will make your taste buds dance with delight. Whether you're looking to impress your holiday guests or treat yourself to an extraordinary dessert experience, this recipe is about to become your new seasonal obsession!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pie crust
- 1/2 cup brandied ginger, chopped
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the lower third of the oven for even baking.
- In a large mixing bowl, combine pumpkin puree, heavy cream, brown sugar, and granulated sugar. Whisk together until smooth and well incorporated.
- Add eggs one at a time, mixing thoroughly after each addition to ensure a uniform custard base.
- Incorporate ground cinnamon, ground ginger, ground nutmeg, and salt into the pumpkin mixture, stirring until spices are evenly distributed.
- Prepare the pie crust by rolling it out and carefully placing it into a 9-inch pie dish, crimping the edges decoratively.
- Pour the pumpkin custard mixture into the prepared pie crust, ensuring an even distribution.
- Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and continue baking for 40-45 minutes.
- Check pie doneness by inserting a knife near the center - it should come out clean with minimal custard residue.
- Remove pie from oven and allow to cool completely on a wire rack for approximately 2-3 hours.
- While cooling, prepare brandied ginger cream by finely chopping candied ginger and folding into whipped cream with a splash of brandy.
- Once pie is completely cooled, top with brandied ginger cream just before serving.
- Refrigerate any leftovers and consume within 3-4 days for optimal freshness.
Tips
- Temperature is key: Ensure your oven is properly preheated and use the lower third rack for even baking.
- Custard consistency matters: Whisk your ingredients thoroughly to create a smooth, lump-free filling.
- Crust protection: If the pie edges start browning too quickly, cover them with aluminum foil to prevent burning.
- Cooling is crucial: Allow the pie to cool completely before adding the brandied ginger cream to ensure the perfect texture.
- Make-ahead magic: The pie can be prepared a day in advance, making it perfect for holiday entertaining.
- Cream creation tip: Chill your whipping cream and mixing bowl beforehand for the fluffiest brandied ginger cream.
- Storage secret: Keep leftover pie refrigerated and consume within 3-4 days for maximum freshness and flavor.Pro tip: The brandied ginger cream is what elevates this pie from good to absolutely extraordinary – don't skip this game-changing topping!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
