• 6servings
  • 70minutes
  • 662calories

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Nutrition Info . . .

VitaminsA, H
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pie crust

  2. 3 eggs

  3. 1 1/2 teaspoons ground cinnamon

  4. 3/4 teaspoon ground ginger

  5. 1/4 teaspoon nutmeg

  6. 1/4 teaspoon clove

  7. 1/4 teaspoon allspice

  8. 1/4 teaspoon salt

  9. 1 1/2 cups heavy whipping cream

  10. 1/2 cup brown sugar , firmly packed

  11. 1/4 cup granulated sugar

  12. 2 cups canned pumpkin puree

  13. 1 cup whipping cream

  14. 1/2 cup somebody's mother's white chocolate sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Whisk the eggs in a large bowl. Add cinnamon, ginger, nutmeg, cloves, allspice and salt and whisk well to blend evenly. Whisk in cream, brown sugar and granulated sugar.

  3. Strain the mixture through a strainer into a medium saucepan, pressing on the strainer with a spatula to push through any lumps of brown sugar.

  4. Add the pumpkin puree and whisk until the custard mixture is thoroughly blended.

  5. Cook over medium-low heat, stirring constantly and scraping all over the bottom of the pan to prevent the eggs from scrambling (about 7 minutes), until the mixture feels slightly thickened. Remove from heat.

  6. Scrape the hot custard into the pie shell and bake for 30-40 minutes, until the custard is set (looks firm). Transfer the pie to a rack to cool completely (about 2 hours).

  7. Meanwhile, place 1 cup whipping cream into an electric mixer. Mix until whipped. Fold the whipped cream into 1/2 cup of white chocolate sauce. Refrigerate.

  8. Once the pie is cool, top the pie generously with the white chocolate whipped cream.


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