Pumpkin Pie Batter
- 1 15 oz. can pumpkin puree
- 2 tablespoons unsalted butter room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon instant espresso coffee powder
- 3 eggs room temperature
- ¾ teaspoon vanilla extract
- 1 12 oz. can evaporated milk
To Make Pumpkin Pie Batter
Place pumpkin, butter, brown sugar, granulated sugar, salt, pumpkin pie spice, and instant espresso powder, into a saucepan over medium-low heat. Cook, stirring regularly, for 4-5 minutes. Remove from heat.
Temper the Egg Mixture:
To a medium bowl add evaporated milk, vanilla and eggs and whisk together.
While whisking, 1 teaspoon of the warm pumpkin mixture to the bowl of the egg mixture until smooth and fully incorporated. Repeat with 1 additional tablespoon
Whisk in all the egg mixture into pie filling and set aside.
Prep Pie Shell:
Place pie crust into pie plate and crimp edges as desired.
Poke the pie shell all around the base and sides. In a small bowl, mix an egg with a tablespoon of heavy cream and brush the edge with it. Set pie shell on top of the sheet pan and transfer to oven for 10-15 minutes, edges shout begin to turn golden brown then remove from the oven.
Calories: 1961kcal | Carbohydrates: 287g | Protein: 51g | Fat: 73g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 834mg | Sodium: 1854mg | Potassium: 2468mg | Fiber: 13g | Sugar: 260g | Vitamin A: 68880IU | Vitamin C: 26mg | Calcium: 1294mg | Iron: 12mg
*Nutrition information is a rough estimate.
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