Spicy Pumpkin Pie I

Introduction

History

Pumpkin pie has been a popular dessert in American cuisine for centuries. The combination of pumpkin and spices has been enjoyed by generations of families, especially during the Thanksgiving holiday. This recipe puts a spicy twist on the classic pumpkin pie, adding an extra kick of flavor that will leave your taste buds wanting more.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use canned pumpkin puree for this recipe, as fresh pumpkin may not have the same consistency.

- Be sure to prick the pastry shell with a fork before baking to prevent it from puffing up.

- For a richer flavor, you can use full-fat milk instead of low-fat milk.

- To make this recipe even spicier, you can add a pinch of cayenne pepper or chili powder to the filling mixture.

Serving Suggestions

Serve each slice of Spicy Pumpkin Pie I with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Be sure to bake the pastry shell before adding the filling to ensure a crisp and flaky crust.

- Check the pie for doneness by inserting a knife into the center - it should come out clean when the pie is ready.

Ingredient Substitutions

If you don't have liquid calorie-free sugar, you can use regular sugar or a sugar substitute of your choice.

- Substitute almond milk or coconut milk for the low-fat milk for a dairy-free option.

Make Ahead Tips

You can prepare the filling for the Spicy Pumpkin Pie I in advance and refrigerate it until you are ready to bake the pie. This can save you time on the day you plan to serve the dessert.

Presentation Ideas

Garnish each slice of pie with a sprinkle of cinnamon or a dusting of powdered sugar for a beautiful finishing touch.

Pairing Recommendations

Serve Spicy Pumpkin Pie I with a hot cup of coffee or a glass of cold milk for a comforting and satisfying dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days. To reheat, place a slice in the microwave for 30 seconds or in a preheated oven at 350°F (177°C) for 10 minutes.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 30g

- Dietary Fiber: 2g

- Sugars: 15g

Fats

- Total Fat: 6g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 120%

- Vitamin C: 2%

- Calcium: 10%

- Iron: 6%

Alergens

Contains: Eggs, Milk

Summary

This Spicy Pumpkin Pie I recipe is a delicious dessert option that is relatively low in calories and fat. It is a good source of Vitamin A and provides a moderate amount of protein.

Summary

Spicy Pumpkin Pie I is a delightful dessert that is perfect for the fall season. With warm spices and creamy pumpkin, this pie is sure to become a family favorite. Enjoy a slice with a scoop of ice cream or a dollop of whipped cream for a truly indulgent treat.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Spicy Pumpkin Pie. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a master in the kitchen, with a vast collection of recipes passed down from generations before her.

One crisp autumn afternoon, as the leaves were turning shades of red and gold, my grandmother and I were rummaging through her old recipe books. We came across a tattered, yellowed piece of paper with faded handwriting that read "Spicy Pumpkin Pie." Intrigued, I asked my grandmother where she had gotten the recipe from.

She chuckled softly and explained that this recipe had been given to her by a dear friend many years ago. The friend had traveled to a faraway land and learned the recipe from a local chef. My grandmother had made a few tweaks to the recipe over the years, adding her own special touch to make it truly unique.

Excited to try something new, I begged my grandmother to show me how to make the Spicy Pumpkin Pie. With a twinkle in her eye, she agreed, and we set to work gathering the ingredients.

The key to this recipe, my grandmother explained, was the perfect balance of spices. She carefully measured out cinnamon, nutmeg, ginger, and cloves, explaining how each spice added its own distinct flavor to the pie. The pumpkin itself was roasted until soft and creamy, then mashed into a smooth puree.

As we mixed the spices and pumpkin together with eggs, sugar, and cream, the kitchen filled with the warm, comforting scent of autumn. My grandmother taught me how to roll out the flaky pie crust, pressing it into a pie dish and filling it with the fragrant pumpkin mixture.

After a long afternoon of baking, the Spicy Pumpkin Pie emerged from the oven, golden and fragrant. My grandmother cut a slice and handed it to me, a smile playing on her lips. I took a bite, savoring the rich, spicy flavors that danced on my tongue.

From that day on, Spicy Pumpkin Pie became a staple in our household during the fall months. Whenever the weather turned cool and the leaves began to fall, my grandmother and I would head to the kitchen to make this delicious treat together.

Over the years, I have made the Spicy Pumpkin Pie for friends and family, sharing the recipe and passing on the tradition that my grandmother started so many years ago. Each time I make it, I am transported back to that crisp autumn day when I first discovered the joy of cooking with my grandmother.

As I sit here now, surrounded by my own grandchildren, I can't help but smile at the thought of passing on this recipe to yet another generation. The Spicy Pumpkin Pie has become more than just a dessert in our family – it is a symbol of love, tradition, and the joy of sharing a delicious meal with those we hold dear. And for that, I am eternally grateful to my grandmother and the precious memories we created in the kitchen together.

Categories

| Brown Sugar Recipes | Canadian Recipes | Diabetic-friendly Recipes | Egg Recipes | Low-fat Milk Recipes | Pie Recipes | Pumpkin Recipes |

Recipes with the same ingredients