Pumpkin Pie
Pumpkin Pie is a lacto ovo vegetarian dessert. This recipe serves 8. One serving contains 181 calories, 5g of protein, and 4g of fat. Head to the store and pick up corn syrup, flour, ground ginger, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Preheat oven to 450 degrees F (230 degrees C).
Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended.
Pour the batter into the unbaked pie shell.
Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.
Recommended wine: Vin Santo, Moscato, Ice Wine
Vin Santo, Moscato, and Ice Wine are great choices for Pumpkin Pie. Vin santo is typically sweet with notes of baking spices and nuts, so it pairs really well with pumpkin spiced desserts. A good sparkling Moscato would work too, and if you feel like splurging, an ice wine. You could try Villa Jolanda Moscato and Peach. Reviewers quite like it with a 5 out of 5 star rating and a price of about 14 dollars per bottle.
Villa Jolanda Moscato And Peach
Brilliant, straw-yellow color, quite intense and aromatic. A delicious peach-flavored sparkling that is delicate and sweet. Perfect with dessert and especially with pastries