Easy pumpkin pie
- 150 g graham crackers, broken into pieces
- 510 g pumpkin puree
- 170 ml evaporated milk
- 150 g heavy cream
- 110 g cane sugar
- 55 g cream cheese, room temperature
- 50 g butter, unsalted, melted
- 1 tsp cinnamon, ground
- 1/2 tbsp sugar
- 1/2 tbsp gelatin, powder, unflavored
- 1/2 tbsp brown sugar
- 1 pinch nutmeg, ground
- 1 pinch coarse salt
- Prepare the crust: Preheat oven to 180°C.
- In a food processor, combine graham crackers, brown sugar, and salt; process until you get fine crumbs.
- With processor running, slowly pour melted butter and process until mixture resembles wet sand.
- Press crumbs in bottom and up sides of a 15-cm square baking dish.
- Set in preheated oven and bake until crust is deep golden brown for 20 minutes. Set on wire rack to cool completely.
- Meanwhile, prepare filling: pour 30ml water in bowl. Sprinkle gelatin on top and let stand for 5 minutes.
- In a large bowl, whisk together pumpkin purée and cream cheese until smooth.
- In a small saucepan, cane sugar, cinnamon, evaporated milk, nutmeg, and salt; bring to a simmer over medium heat.
- Add gelatin mixture and stir until completely dissolved, without lumps.
- Pour milk mixture into pumpkin mixture and mix until smooth.
- Pour prepared filling into cooled crust and refrigerate until chilled and completely set, for 2-3 hours.
- Whip heavy cream with icing sugar until soft peaks form. Top pie with whipped cream and sprinkle with cinnamon.
- Very high in vitamin A
- Low in sodium
| Preparation time: | 240 min |
| Portions: | 6 |
| Difficulty: | easy |
| Cuisine: | International |
| Calories: | 502.47 kcal |
| Carbohydrates: | 52.02 g |
| Cholesterol: | 81.77 mg |
| Sugar: | 35.07 g |
| Protein: | 10 g |
| Fat: | 29.06 g |
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