Doctor's Review: Medicine on the Move

October 19, 2017
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Creamy pumpkin pie

Serve this fall favourite with whipped cream. You can also dress up the presentation by lightly dusting icing sugar on each wedge prior to serving.


1 unbaked 9-inch (23-cm) single-crust pie crust


Filling
1 1/2 c. (325 ml) canned or cooked pumpkin purée
1 1/2 tsps. (7.5 ml) ground cinnamon
1/2 tsp. (2.5 ml) allspice
1/4 tsp. (1.25 ml) ginger
1/8 tsp. (0.5 ml) nutmeg
1/2 tsp. (2.5 ml) salt
3 large eggs
1/3 c. (60 ml) maple syrup
1/3 c. (60 ml) packed brown sugar
3/4 c. (180 ml) sour cream
2/3 c. (160 ml) whipping cream (35%)
icing sugar for dusting (optional)


Preheat oven to 350°F (175°C).

In large bowl, whisk together the pumpkin purée, cinnamon, allspice, ginger, nutmeg and salt. Gradually whisk the eggs in one at a time. Add the maple syrup, brown sugar, sour cream and whipping cream; whisk until well blended.

Pour mixture into the pie shell, and bake in the centre of the oven for 60 minutes, or until the edge is set and the centre is slightly jiggly. Remove from oven and allow to cool completely on rack.

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