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Pumpkin Pie

Pumpkin Pie

Discover why Pumpkin Pie is the ultimate fall comfort dessert. Learn tips, tricks, and recipes to make the perfect pie for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 people
Calories: 320
Equipment Nutrition Notes

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9-inch pie dish
  • Rolling pin if making crust from scratch

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 20gVitamin A: 150IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

For an extra-flaky crust, use cold butter and ice water and chill the dough before rolling it out. Avoid overbeating the eggs when mixing the filling to prevent air bubbles. Always preheat your oven for even baking. Store leftover pie in the refrigerator for up to 3 days, or freeze slices wrapped in parchment paper for up to 2 months. When reheating, let the pie sit at room temperature for 30 minutes or warm in the oven at 300°F for 10 minutes.
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