Description
Bobby Flay’s pumpkin pie elevates autumn’s classic dessert with a signature twist of depth and complexity. Warm spices and a caramelized pecan topping create a luxurious experience that invites you to savor each exquisite bite.
Ingredients
Scale
Main Ingredients:
- 1 (15 ounces / 425 grams) can pumpkin puree
- 1 (14 ounces / 397 grams) can Eagle Brand Sweetened Condensed Milk
- 2 large eggs
- 1 (9 inch / 23 centimeters) deep-dish unbaked pie crust
Spices:
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
Seasoning:
- 0.5 teaspoon salt
Instructions
- Warm the oven to a precise 425°F (220°C), ensuring your kitchen workspace is organized with all necessary ingredients within reach.
- Select a medium-sized mixing bowl and whisk the pumpkin puree with eggs, creating a smooth, velvety base. Incorporate ground cinnamon, ginger, and nutmeg, then season with a pinch of salt to enhance the complex flavor profile.
- Carefully transfer the aromatic pumpkin mixture into the unbaked pie crust, spreading it evenly with gentle, deliberate motions to create a uniform surface.
- Position the pie in the preheated oven and roast at 425°F (220°C) for exactly 15 minutes, allowing the initial high temperature to create a crisp crust foundation.
- Reduce the oven temperature to a gentle 350°F (175°C), continuing the baking process for an additional 35 to 40 minutes. Test the pie’s doneness by inserting a knife near the center – it should emerge clean, indicating a perfectly set custard.
- Remove the pie from the oven and allow it to rest on a wire cooling rack for two full hours. This crucial resting period enables the filling to set completely and develops a rich, smooth texture perfect for slicing and serving.
Notes
- Sprinkle a light dusting of powdered sugar on top for a delicate, elegant finish that makes the pie look professionally decorated.
- Store any leftover slices in an airtight container in the refrigerator, where they’ll stay fresh for up to three days.
- Serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
- Check the pie’s doneness by gently shaking the pan – the center should have a subtle jiggle but not be liquid.
- Balance the spice blend carefully, ensuring no single flavor overpowers the others for a harmonious taste experience.
- Allow the pie to cool completely on a wire rack, which helps prevent the bottom from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 327 kcal
- Sugar: 21 g
- Sodium: 182 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg