Reblogged
For anyone who wants an easy copy-paste into their favourite recipe keeper:
Pumpkin Pudding Pie w/Orange Zest and Cardamom Whipped Cream
(makes ~3 pies)
Ingredients:
Pie:
- 2 ½ cups sugar
- 15oz can pumpkin puree
- 2 eggs
- ½ tsp baking soda
- 2 cups flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp vanilla
- pinch of salt
- 2½ cups milk
- 4 TBSP butter (melted)
- 1 orange
- 1 tsp powdered sugar
Whipped Cream:
- 1 cup heavy cream
- 2 TBSP powdered sugar
- 1 tsp cardamom
- pinch nutmeg
-----------
Instructions:
Pie:
- Preheat the oven to 325°F
- Prepare the pie crust (that's another recipe's job- either find a scratch recipe or buy a pre-made dough or graham cracker crust)
- Blend 2½ cups sugar, pumpkin puree, eggs, and baking soda in a large mixing bowl (if using a mixer, blend with a paddle attachment)
- Add the flour, baking powder, cinnamon, vanilla, and salt; blend until well mixed
- Add the milk and melted butter, whisk until well mixed (if using a mixer, blend with the whisk attachment)
- Pour your batter into the crust, filling right up to the edge (the mix will be more liquid than solid, but it will rise/solidify in the oven)
- Bake at 325°F for 55 minutes
- Remove from the oven and let it cool
- Top with sifted powdered sugar
- Zest an orange over the top of the pie (microplane if possible but regular zester is fine; have found that the most aesthetically pleasing version is to peel the orange and then finely dice the peel but that's a hassle!)
Whipped cream:
- Put your metal mixing bowl and whisk in the freezer for at least 15 minutes
- Whisk powdered sugar, cardamom, and nutmeg together in bowl
- Add heavy cream; whisk until stiff peaks start forming
- Serve on a cooled pie :)
