It's that time of year when we gather around the table to enjoy traditional desserts. Among these, pumpkin pie stands out for its rich flavor and autumnal warmth. However, today we're not just talking about any pumpkin pie; we're elevating this classic dessert with the addition of beet sugar for an even more delectable experience. Here's a step-by-step guide to making the perfect Beet Sugar Pumpkin Pie.
Ingredients
- 1 9-inch pie crust, unbaked
- 1 15-ounce can of pure pumpkin puree
- 3/4 cup of beet sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup evaporated milk
- 1/2 cup heavy cream
Preparation
Before we dive into the steps, let's prepare our workspace and ingredients:
- Preheat your oven to 425°F (220°C).
- If making your own pie crust, prepare and blind bake it according to your recipe or use a store-bought crust.
- Ensure all ingredients are at room temperature for even mixing.
Steps to Perfect Beet Sugar Pumpkin Pie
Step 1: Preparing the Filling
Combine the pumpkin puree, beet sugar, spices, and salt in a large mixing bowl. Mix until well blended. This step ensures that the flavors of the spices and sweetness from the beet sugar are evenly distributed throughout the pie.
Step 2: Adding the Eggs
Beat the eggs in a separate bowl, then mix them into the pumpkin mixture. Adding eggs separately helps prevent overmixing, which can lead to a tough texture in your pie.
Step 3: Incorporating the Dairy
Slowly stir in the evaporated milk and heavy cream. Stir gently to combine. This dairy mix will give your pie its rich, creamy texture.
Step 4: Filling the Crust
Pour the filling into the prepared pie crust. Be careful not to overfill, as the pie will rise as it bakes.
Step 5: Baking
Place your pie in the preheated oven. Bake at 425°F for 15 minutes. Then, reduce the heat to 350°F (175°C) and bake for an additional 40-50 minutes or until a knife inserted near the center comes out clean.
🎃 Note: Pumpkin pie filling tends to rise and then fall slightly as it cools, creating a slightly concave center. This is normal and not a sign of under-baking.
Let the pie cool on a wire rack for at least two hours before serving. This cooling period is crucial as it allows the pie to set properly.
Serving and Storage
Serve your Beet Sugar Pumpkin Pie with a dollop of whipped cream or a sprinkle of beet sugar for an extra touch. Store leftovers in the refrigerator, covered, for up to 3 days.
Final Thoughts
By following these steps, you’ve not only mastered the art of making a traditional pumpkin pie but enhanced it with the sweet and earthy notes of beet sugar. This small change can make a big difference, giving your dessert a unique flavor profile that’s sure to impress at your next gathering. Remember, the key to the perfect pie is patience—both in preparation and in waiting for it to set. Enjoy the process and the delicious results!
Can I use fresh pumpkin instead of canned?
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Yes, you can use fresh pumpkin. Roast and puree your own pumpkin for a more homemade flavor. However, ensure the puree is not too watery by straining out any excess moisture before using.
What makes beet sugar special for this recipe?
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Beet sugar has a slightly different flavor profile compared to cane sugar, offering a more complex sweetness that pairs beautifully with the earthy notes of pumpkin.
How do I store beet sugar pumpkin pie?
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Store your beet sugar pumpkin pie in the refrigerator. Cover it with plastic wrap or aluminum foil, or place it in an airtight container to prevent it from absorbing other flavors or drying out.
