This recipe is as easy as pie! In fact, it only takes a few minutes to make the mixture, and approximately 45 minutes to bake. You can fix it and forget it �” but don�™t forget to set a timer, or your pumpkin pie will go from spicy to singed!
With so many variations of pumpkin pie ingredients and procedures available, this one is sure to delight if you like bold seasonal flavor. Your tastebuds will be tantalized by the secret ingredient: fresh ginger root. By having this standout flavor boost, your pie will have the "something special” it takes to go from okay to outstanding.
It should be noted that while some recipes call for canned pumpkin pie mix and evaporated milk, we�™ve found that for maximum flavor and pleasing texture, canned pumpkin and sweetened condensed milk are the magic combination. I assure you, making the extra effort to dash out the spices yourself will ensure that you create your own perfect flavor combination.
I have someone to thank for this recipe �” Chef Felix�™s daughter, Sophie, who is a budding chef herself. At age 15, she is living proof that it is never too early to get excited about home cooking. Thank you, Sophie, for this
special contribution.
So preheat your oven, and let�™s start baking!
Dry Ingredients:
1/8 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp nutmeg
3/4 cup sugar
Wet ingredients:
15 oz canned pumpkin
2 eggs
1/2 tsp grated fresh ginger
1 can sweetened condensed milk
1 prepared graham cracker crust, or 8 to 10 mini-tart crusts.
Begin by preheating the oven to 425 degrees. As the oven heats, combine the dry ingredients in a bowl and set aside. Whisk the eggs in a separate small bowl and set aside. Pour the canned pumpkin puree into a large bowl, then add the whisked eggs. Peel and grate the ginger root (2 inches or more in length �” more is better, so you have something to hold onto while grating) until you have ½ tsp of grated ginger �” or more, if you love ginger. Add ginger to the eggs and pumpkin in the large bowl, then stir. Add the dry ingredients to the large bowl, and stir. Open the can of sweetened condensed milk and pour in slowly as you stir the final mixture. Pour the pie mixture into the graham cracker crust and put it in the oven.
Important: Once you place the pie in the oven, lower the temperature to 350 degrees. Let it bake for 40 to 55 minutes, depending on your oven. The pie should not look like liquid in the middle when baked completely and should yield a clean toothpick when you test for doneness in the pie�™s center.
Plate your pie and enjoy every last bite!
October 28, 2020 at 12:08PM
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Spicy Chai Pumpkin Pie - Ramona Journal
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