- Pie crust1 Piece(s)cooked pie crust (or puff pastry)
- Pumpkin Puree375 Gram(s)
- Egg3 Piece(s)
- Milk85 Milliliter(s)evaporated milk
- Brown Sugar85 Gram(s)
- Cinnamon1/2 Cup(s)
- Vanilla Coffe1 Cup(s)
- Cloves1/4 Cup(s)coffee crushed cloves
- Ginger1/4 Cup(s)grated ginger
- Unflavored Gelatin1 Pouch(s)
- Sherry65 Milliliter(s)Sherry or water
- SaltAs needed
This is absolutely the best homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead.
In fact, pumpkin pie is so synonymous with the holidays that during this time you can find “pumpkin spiced” everything, from lattes to donuts.
In metal salad bowls, separate the yolks and egg whites.
Whisk the yolks, gradually add the milk, brown sugar, cinnamon, cloves, ginger and salt.
Place the salad bowl on a pan filled with hot water.
Cooking the pumpkin pie step by step
Cook in a bain-marie, stirring constantly, until the mixture slightly thickens.
In a small bowl, pour the gelatin over the sherry. Let stand for 5 min.
Then pour over the egg yolk mixture.
Let cook over very low heat, stirring gently for 5 minutes.
Remove the pan from the heat.
Add the pumpkin puree and vanilla and whisk until the mixture is creamy. Let cool to room temperature.
You can try pecans pie.
In a bowl, beat the firm egg whites.
Gradually add the sugar, making sure not to drop the whites.
Add this mixture to the pumpkin mixture by gently lifting the mass.
Using a spoon, pour the unit into the pie crust.
Cover with plastic wrap (clear film) and refrigerate for 2-8 hours.
The single most requested dessert at our Thanksgiving table is pumpkin pie.