With warm flavors and an open mind, we set off to collaborate on the most perfect Pumpkin Pie. With homemade pumpkin puree and a cookie pecan crust, we think we cracked the code - Your Thanksgiving table doesn’t know what’s coming.
Total Time
2hr 15min
5.0
2 Ratings
Author: Joy Nemerson at SideChef
Servings:
8
Ingredients
Crust
•
30
Biscoff Cookies
•
1/3
cup
Pecans
•
4
Tbsp
Butter
, melted
•
1/4
tsp
Salt
•
1/2
tsp
Simply Organic Cinnamon, Ground
•
1/4
tsp
Ground Nutmeg
Filling
•
2
cups
Sugar Pumpkins
or 1 15 oz Can Pumpkin Puree
•
2
tsp
Simply Organic Cinnamon, Ground
•
1
tsp
Ground Ginger
•
1
tsp
Ground Cardamom
•
1/2
tsp
Ground Nutmeg
•
1/2
tsp
Ground Cloves
•
1/2
tsp
Salt
•
2
Large groß Stora large grandes
Eggland's Best Classic Eggs
•
1 1/2
cups
Heavy Cream
•
1/2
cup
Brown Sugar
Cooking Instructions
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
Slice the Sugar Pumpkin (1 pound) in half and scoop out the seeds.
3.
Place the cut side down on a lined baking sheet. Bake the pumpkin for 1 hour or until the flesh can be pierced easily with a fork.
4.
In a food processor breakdown Biscoff Cookie (30) into a fine crumb.
5.
Add in Pecans (1/3 cup), pour in Butter (4 tablespoon), Salt (1/4 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/4 teaspoon), and process until combined.
6.
Remove the blade from the food processor and using the bottom of a measuring cup press it into a greased pie pan. Go around the edges with your hands to make sure it’s super tight.
7.
Bake for 10 minutes in the preheated oven. Remove, allow to cool completely before placing in the fridge while you prepare the filling.
8.
Scoop the pumpkin out of the skin and blitz the baked pumpkin in a food processor until smooth.
9.
Whisk the Egg (2) in a large bowl with Brown Sugar (1/2 cup), Salt (1/2 teaspoon), Ground Cinnamon (2 teaspoon), Ground Ginger (1 teaspoon), Ground Cardamom (1 teaspoon), Ground Nutmeg (1/2 teaspoon), and Ground Cloves (1/2 teaspoon).
10.
Pour egg mixture into the food processor and process to combine with pumpkin. Then stream in the Heavy Cream (1 1/2 cup).
11.
Once combined, pour into the pie crust. Bake the pumpkin pie for 45-55 minutes.
12.
Allow the pumpkin pie to cool completely on a wire rack before serving with whipped cream.
Author's Notes
If you don’t have all the dry spices, just substitute 1 Tbsp of Pumpkin Pie Spice!
Nutrition Per Serving
CALORIES
544
FAT
34.6 g
PROTEIN
4.5 g
CARBS
55.6 g
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