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Jason's Pumpkin Pie

Jason's Pumpkin Pie

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Submitted by littlebit

Pumpkin pie deepened with brown sugar and a warming hit of mace, ginger, and clove. Evaporated milk gives the custard its silky, sliceable set, while a hot oven start locks in that classic glossy top.

YIELD

24 servings

PREP

15 min

COOK

50 min

READY

1 hrs

Most pumpkin pies lean on white sugar and nutmeg and call it a day. Jason’s version goes a different route: packed brown sugar for caramel depth, and mace instead of nutmeg for a brighter, more floral spice that you can actually taste through the pumpkin.

The two-stage bake is what gives this custard its texture. Starting hot sets the bottom crust before the filling has a chance to soak in and turn soggy, then dropping the heat lets the eggs and evaporated milk thicken into that silky, just-barely-jiggly center without cracking the surface.

This recipe yields three pies on purpose, which makes it a Thanksgiving workhorse. One for dinner, one to gift, and one to slice cold from the fridge the next morning with coffee.

Pro Tips

  • Pull the pies when the edges are set but the center still wobbles slightly. They firm up as they cool.
  • Brush the crust edges with beaten egg white before adding filling to keep the bottom crisp.
  • Cool fully before slicing or the custard will weep and the slices won’t hold their shape.
  • Make ahead: pumpkin pie actually tastes better on day two, after the spices bloom in the fridge overnight.

Variations

  • Sub maple syrup for half the brown sugar for a deeper, woodsy sweetness.
  • Add a tablespoon of bourbon or dark rum to the filling for grown-up holiday flair.
  • Top each slice with whipped cream folded with a pinch of cinnamon and a grating of orange zest.

Ingredients

28 809.2
OUNCES ML/G PUMPKIN
4 4
LARGE LARGE EGGS
2 473
CUPS ML BROWN SUGAR
packed *
½ 2.5
TEASPOON ML SALT
2 10
TEASPOONS ML CINNAMON
1 5
TEASPOON ML MACE
1 ½ 7.5
TEASPOONS ML GINGER
1 1
DASH DASH CLOVES, GROUND *
1 ½ 355
CUPS ML EVAPORATED MILK

Directions

Beat eggs lightly in large bowl.

Add pumpkin, sugar, cinnamon, mace, ginger, clove and salt.

Stir until well combined. Blend in milk.

Pour filling in pie shells.

Bake at 425 degress F for 15 minutes. Reduce oven temperature to 350℉ (180℃) F and continue cooking 30 to 35 minutes longer or until knife inserted in center comes out clean.

Cool.

Serve with whipped cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 115 53% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 173mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 110% Vitamin C 3%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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