Spiced Pumpkin Pie - Innit

Ingredients

8 Servings

Dairy & Eggs

  • Unsalted Butter 1/4 pound

  • Whole Chicken Eggs 2

  • Cream Cheese 1/4 pound

Spices

  • Grated Nutmeg 1/2 teaspoon

  • Kosher Salt 2 teaspoons

  • Ground Ginger 1 teaspoon

  • Ground Cinnamon 1 teaspoon

Dry Goods

  • All Purpose Flour 1 1/4 cups

  • Large Dried Lima Beans 1 pound

Pantry

  • Water 1/4 cup

  • Powdered Sugar 2 tablespoons

Canned/Bottled Goods

  • Canned Pumpkin Puree 15 ounces

  • Sweetened Canned Condensed Milk 14 ounces

Preparation

  1. Prepare Dough

    Combine salt and flour in a bowl. Grate cold butter over the flour mix. Combine gently with hands. Add ice water (no ice) and mix. Wrap in plastic wrap and store in fridge for a minimum of 15 minutes.

    • 1 1/4 cups All Purpose Flour
    • 1 teaspoon Kosher Salt
    • 1/4 pound, frozen Unsalted Butter
    • 1/4 cup, ice Water
  2. Preheat Oven

    Preheat the oven to 375F.

  3. Roll Out Dough

    Grease a 9-inch pie dish. Once dough has rested, gently pound and roll dough into a disc about 1/4" thick allowing for about 1" of overhang. With the help of the rolling pin, lift the dough into the pie dish, pressing firmly against sides and bottom of dish. Trim overhanging dough & prick bottom of dough with a fork. Cut a piece of parchment paper and insert it on top of dough. Pour in pie weights or dried beans to keep dough from puffing up and losing its form while cooking. Bake at 375F for 35-40 minutes or until bottom of pie shell is golden brown. Remove dried beans and place back in oven for 5 minutes.

    • 1 pound Large Dried Lima Beans
  4. Prepare Pie Filling

    In a large bowl, combine pumpkin and cream cheese. Using a hand mixer, mix until smooth. Add eggs and condensed milk, mix until smooth. Add spices and salt, mix until well incorporated. Strain if lumps remain.

    • 15 ounces Canned Pumpkin Puree
    • 1/4 pound, room temperature Cream Cheese
    • 2 Whole Chicken Eggs
    • 14 ounces Sweetened Canned Condensed Milk
    • 1 teaspoon Ground Ginger
    • 1/2 teaspoon Grated Nutmeg
    • 1 teaspoon Ground Cinnamon
    • 1 teaspoon Kosher Salt
  5. Assemble Pie & Bake

    Place filling into pie shell and bake at 375F for 45 minutes until set and it jiggles like jello when tapped. Let pie cool for 60 minutes before slicing & serving.

  6. Serve

    Once pie is cooled, slice onto a plate and serve, if desired, with whipped cream or ice cream. Garnish with powdered sugar.

    • 2 tablespoons, optional Powdered Sugar

Nutrition

  Amount per
serving
Daily value percentage
Calories 620 kcal  
Total Fat 21.0 g 26%
Total Saturated Fat 13.0 g 67%
Unsaturated Fat 8 g  
Cholesterol 110 mg 36%
Sodium 720 mg 30%
Total Carbohydrate 86 g 31%
Fiber Total Dietary 13 g 47%
Sugars Total 37 g  
Protein 21 g 43%
Vitamin C 4 mg 4%
Calcium Ca 232 mg 20%
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By Innit Culinary Team