Imagine a dessert that transports you straight to the rustic kitchens of Northern Italy's Po Valley, where traditional flavors dance on your palate and warmth fills every bite. This Po Valley Pumpkin Pie isn't just another dessert—it's a culinary journey that transforms the humble pumpkin into a luxurious, creamy masterpiece that will make your taste buds sing with delight. Whether you're a seasoned baker or a curious food adventurer, this recipe promises to elevate your autumn baking game and impress everyone at your table.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the center of the oven.
- In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Whisk thoroughly until the mixture is smooth and all ingredients are well incorporated.
- Carefully roll out the pie crust and gently place it into a 9-inch pie dish, crimping the edges decoratively and trimming any excess dough.
- Pour the pumpkin mixture into the prepared pie crust, ensuring an even distribution and leaving a small margin around the edges to prevent overflow.
- Place the pie in the preheated oven and bake for approximately 45-50 minutes, or until the center is set but still slightly jiggly when gently shaken.
- To check doneness, insert a knife near the center of the pie - it should come out clean with minimal moisture.
- Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours, during which the filling will continue to set.
- Serve at room temperature, optionally garnished with a dollop of whipped cream or a sprinkle of additional cinnamon.
Tips
- Use fresh, high-quality pumpkin puree for the most authentic flavor. If possible, roast and puree your own pumpkin for an extra special touch.
- Ensure your pie crust is well-chilled before rolling and placing in the dish to prevent shrinkage during baking.
- To prevent a soggy bottom, consider pre-baking (blind baking) your pie crust for 10-15 minutes before adding the filling.
- For a perfectly smooth filling, strain your pumpkin mixture through a fine-mesh sieve to remove any lumps.
- Cover the pie edges with aluminum foil if they start browning too quickly during baking.
- Let the pie cool completely to allow the filling to set properly—patience is key to achieving that perfect, slice-able texture.
- For an extra touch of elegance, dust with powdered sugar or add a dollop of freshly whipped cream just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
