Introduction
Looking for a unique dessert that’s sure to impress? Try making a white pumpkin pie dish with lid! This recipe is perfect for those who want to try something different from the traditional pumpkin pie. Plus, with its creamy texture and delicate flavors, it’s sure to be a crowd-pleaser. In this blog post, we’ll share our recipe for this delicious dish and provide tips on how to make it perfect every time.
Ingredients
- 1 white pumpkin
- 1 1/2 cups heavy cream
- 3/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1 unbaked pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the white pumpkin into small pieces and remove the seeds and skin.
- Boil the pumpkin pieces in a pot of water until tender, then drain and mash them.
- In a separate bowl, mix together the heavy cream, sugar, cinnamon, nutmeg, and ginger.
- Beat the eggs and add them to the bowl, then stir in the mashed pumpkin.
- Pour the mixture into the unbaked pie crust, and cover with a lid.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
- Let the pie cool before serving.
Nutritional Information
- Calories: 420
- Carbohydrates: 45g
- Protein: 6g
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 130mg
- Sodium: 190mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 25g
- Vitamin A: 400%
- Vitamin C: 8%
- Calcium: 10%
- Iron: 10%
Cooking Time
This white pumpkin pie dish with lid takes approximately 1 hour to prepare and cook.
Equipment
- Knife
- Pot
- Bowl
- Measuring cups and spoons
- Mixing spoon
- Pie dish with lid
- Oven
Serving Suggestions
Serve this white pumpkin pie dish with lid topped with whipped cream and a sprinkle of cinnamon. It’s perfect for Thanksgiving or any fall gathering.
Variations
For a twist on this recipe, try adding a tablespoon of vanilla extract or a pinch of cloves. You could also use a graham cracker crust instead of a traditional pie crust.
Substitutions
If you don’t have a white pumpkin, you can substitute with a regular pumpkin or butternut squash. You can also use half-and-half instead of heavy cream, or brown sugar instead of white sugar.
Storage
Store any leftovers in the refrigerator for up to 3 days.
Tips
Make sure to drain the pumpkin well after boiling to avoid excess moisture in the pie. You can also add a bit of cornstarch to the mixture to help thicken it up.
Notes
This recipe is a great way to use up any leftover pumpkins from Halloween.
Frequently Asked Questions
Can I make this pie gluten-free?
Yes, simply use a gluten-free pie crust.
Can I use canned pumpkin?
Yes, but make sure to use pure pumpkin puree, not pumpkin pie filling.
Can I freeze this pie?
Yes, you can freeze this pie for up to 2 months. Thaw in the refrigerator before reheating.
Conclusion
In conclusion, this white pumpkin pie dish with lid is a unique and delicious dessert that’s perfect for any fall occasion. With its creamy texture and delicate flavors, it’s sure to be a hit with your family and friends. So why not give it a try? We hope you enjoy making and eating this delicious dessert as much as we do!