Pumpkin Pie III

Pumpkin Pie III Recipe | Authentic American Recipe

Region / culture: USA | Servings: 8

Introduction

Pumpkin Pie III is a classic dessert that is perfect for the fall season. This recipe combines the warm flavors of pumpkin, cinnamon, ginger, nutmeg, and cloves in a creamy and delicious pie filling. Paired with a flaky pie crust, this dessert is sure to be a hit at any gathering.

History

Pumpkin pie has been a staple in American cuisine for centuries. The Pilgrims are said to have made a version of pumpkin pie for the first Thanksgiving feast in 1621. Over the years, the recipe has evolved and been adapted to include different spices and ingredients. Pumpkin Pie III is a modern twist on the traditional pumpkin pie recipe.

Ingredients

1.5 cups pumpkin, canned or fresh, cooked
non-nutritive sweetener equivalent to 0.75 cup of sugar
0.5 tsp salt
1.25 tsp cinnamon
0.5 tsp ground ginger, or to taste
0.25 tsp ground nutmeg, or to taste
0.25 tsp ground cloves, or to taste
2 large eggs, slightly beaten
1.25 cups nonfat milk
2 cups nonfat evaporated milk
pastry for one 9-inch pie crust, unbaked

Pie crust

1.33 cups flour, sifted
0.5 tsp salt
0.5 cup diet margarine, melted
2 tbsp cold water

How to prepare

Preheat the oven to 400°F (204°C).
Combine the pumpkin, sweetener, salt, and spices in a mixing bowl, blending well.
Blend in the eggs, milk, and evaporated milk.
Pour the mixture into the unbaked pastry shell.
Bake until a knife inserted between the center and outside comes out clean.
Cool to room temperature before serving.

Pie crust

Sift the flour and salt together.
Dribble the margarine over the surface and stir with a fork until completely mixed.
Add the water to the margarine-flour mixture and stir until a smooth ball is formed.
Roll out the dough to fit the pie pan.
Place the dough in the pie pan and flute the edges with a fork.
Refrigerate if the crust is to be filled prior to baking.
If baked unfilled, make several cuts with a sharp knife in the bottom and sides of the crust.
Bake at 450°F (232°C) for 13 to 15 minutes or until golden brown.

Variations

Add a crumb topping made with oats, brown sugar, and butter for a crunchy twist.
Swirl in a tablespoon of maple syrup or caramel sauce for added sweetness.
Top with chopped pecans or walnuts for a nutty crunch.

Cooking Tips & Tricks

Be sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.

- Adjust the spices to your taste preferences. You can add more or less cinnamon, ginger, nutmeg, and cloves to suit your palate.

- For a smoother filling, blend the pumpkin mixture in a food processor or blender before pouring it into the pie crust.

- To prevent the crust from burning, cover the edges with aluminum foil halfway through baking.

Serving Suggestions

Serve Pumpkin Pie III with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious treat.

Cooking Techniques

Blind bake the pie crust before adding the filling to prevent a soggy bottom.

- Use a water bath to prevent the filling from cracking while baking.

Ingredient Substitutions

Use coconut milk or almond milk in place of nonfat milk for a dairy-free option.

- Substitute coconut oil or butter for diet margarine in the pie crust.

Make Ahead Tips

Pumpkin Pie III can be made a day in advance and stored in the refrigerator. Allow the pie to come to room temperature before serving.

Presentation Ideas

Garnish the pie with a sprinkle of cinnamon or a dusting of powdered sugar for a decorative touch.

Pairing Recommendations

Serve Pumpkin Pie III with a hot cup of coffee or a glass of cold milk for a comforting dessert experience.

Storage and Reheating Instructions

Store leftover Pumpkin Pie III in the refrigerator for up to 3 days. Reheat individual slices in the microwave for a quick and easy dessert option.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 30g per serving

Fats

Total Fat: 6g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Pumpkin is a good source of vitamin A, vitamin C, and potassium.

Alergens

Contains eggs and wheat.

Summary

Pumpkin Pie III is a nutritious dessert option that is relatively low in calories and fat. It is a good source of vitamin A and other essential nutrients.

Summary

Pumpkin Pie III is a delicious and classic dessert that is perfect for any occasion. With its creamy pumpkin filling and flaky pie crust, this dessert is sure to be a crowd-pleaser. Enjoy a slice with a cup of coffee or a scoop of ice cream for a delightful treat.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pumpkin Pie III. It was many years ago, back when I was just a young girl learning the ropes of cooking from my own grandmother. She was a master in the kitchen, able to whip up the most delicious meals with just a few simple ingredients. I would spend hours watching her work, absorbing every little trick and tip she had to offer.

One day, while rummaging through her old recipe box, I came across a faded index card with the title "Pumpkin Pie III" scrawled across the top in her elegant handwriting. Curious, I asked her about it, and she smiled knowingly before pulling out a can of pumpkin puree and a bag of pecans from the pantry.

"This," she said, "is the recipe that has been passed down through generations of our family. It's a special one, and I think you're ready to learn how to make it."

Excitement bubbled within me as she began to walk me through the steps. First, she showed me how to make the perfect pie crust, gently guiding my hands as I mixed together flour, butter, and a dash of sugar. Next came the filling, a rich mixture of pumpkin, eggs, spices, and sweetened condensed milk that filled the kitchen with the warm, comforting scent of fall.

As the pie baked in the oven, my grandmother regaled me with stories of how this recipe had come to be a family favorite. She explained how her own grandmother had learned it from a neighbor who had emigrated from Europe, bringing with her a love of baking and a treasure trove of secret recipes.

Over the years, my grandmother had made a few tweaks to the original recipe, adding her own personal touch with a sprinkle of cinnamon and a handful of chopped pecans on top. She had passed this knowledge on to me, and now it was my turn to carry on the tradition.

When the timer finally chimed, I eagerly pulled the pie out of the oven, its golden crust perfectly flaky and the filling set just right. My grandmother beamed with pride as she sliced us each a piece, the aroma of spices and pumpkin filling the air.

As we sat at the kitchen table, savoring each bite of the delicious pie, I couldn't help but feel a deep sense of gratitude for the knowledge and traditions that had been passed down to me. This recipe for Pumpkin Pie III was more than just a dessert—it was a piece of my family's history, a connection to the past that brought us together in the present.

And so, as I continued to hone my skills in the kitchen and share this recipe with my own loved ones, I knew that I was carrying on a legacy that stretched back through generations. It was a beautiful reminder of the power of food to bring us together, to create memories, and to honor the traditions that make us who we are.

And as I finished the last bite of my slice of pie, I knew that this recipe would always hold a special place in my heart, a symbol of the love and care that had gone into passing it down from one generation to the next. It was a recipe for more than just pumpkin pie—it was a recipe for family, for tradition, and for the joy of sharing a meal with those we hold dear.