Pumpkin Pie Recipe For 4 In Grams And Ml Measurements
To make a delicious pumpkin cake for four people, you’ll need the following ingredients and measurements in milliliters and grams: To make the crust, you’ll need 200 grams of all-purpose flour, 100 grams of unsalted (cold and cubed) butter, 30 grams of granulated sugar, one teaspoon of salt, and about 50 milliliters of chilled water.
To make the filling, you’ll need 400 grams of canned pumpkin puree, 200 milliliters of condensed milk, two large eggs, 100 grams of brown sugar, one teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and the addition of a pinch of salt. To make the whipped cream topping, mix 200 milliliters of heavy cream with 20 grams of powdered sugar. Enjoy your homemade pumpkin pie!
The History Of Pumpkin Pie
Pumpkin pie is a traditional dessert closely associated with the fall season and holidays, specifically Thanksgiving, celebrated in the United States. Its creamy and rich filling, seasoned with warm spices, and crisp crust are why it is a cherished dessert that many love. Let’s dive into the fascinating story of the history of pumpkin pie by exploring its history and origins, as well as its evolution and significance.
Origins of Pumpkin Pie
The earliest roots of pumpkin pie are traceable back to the earliest civilizations. Cultivating pumpkins went on thousands of years ago throughout Central and North America, with evidence that pumpkins were cultivated at the beginning of the 5500s to 7,000s BCE. Native American tribes, such as the Wampanoag and the Iroquois, included pumpkins in their diets, using them in various ways, such as roasting, stewing, boiling, and roasting.
Early Pumpkin Pie Recipes
The earliest versions of pumpkin pie were very different from the ones we enjoy today. In the 17th century, English immigrants came to North America, bringing with them traditional culinary practices. They modified their traditional meat-based pie recipes to include indigenous ingredients, including pumpkin. The first pumpkin pie recipe required hollowing out a pumpkin and filling it with honey, milk, and spices before baking it in hot ashes.
Pumpkin Pie in Colonial America
Pumpkin pie became popular in Colonial America during the 18th century. Since pumpkins were plentiful, easy to grow, and easily harvested, they became a common food item in American kitchens. Pies evolved from open-faced pumpkin-filled shells into an easier-to-remember shape. Recipes began to appear with a pastry crust dough, and the filling consisted of spice mix, mashed pumpkin, and sweeteners like sugar or molasses.
The Influence of Thanksgiving
Thanksgiving, a traditional holiday observed on the fourth Thursday in November in the United States, played a significant role in the popularity of pumpkin pie. It is believed that the Pilgrims, as well as the Wampanoag tribe, ate a meal in 1621. This is believed to be the source of the Thanksgiving meal. The pumpkin, an indigenous food item, is likely to have been used in their meals. In time, pumpkin pie became associated with Thanksgiving dinner and is still a key part of the Thanksgiving menu today.
Industrialization and Canned Pumpkin
The 19th and 20th centuries brought advances in food preservation and industrialization, producing canned pumpkins. Before this, making pumpkin for pie was difficult, such as peeling the seeds, peeling the flesh, and then cooking the flesh. When canned pumpkin was introduced, it made the preparation easy and accessible, leading to the increasing popularity and acceptance of pumpkin pie as a beloved dessert.
Pumpkin Pie as a Cultural Symbol
Pumpkin pie has become an American folklore and culture symbol that symbolizes warmth, family, tradition, and love for family. It is often featured in films, literature, and art as an abundance, harvest, and celebration. The scent of freshly baked pumpkin pie invokes emotions of nostalgia and comfort as it reminds people of fond memories and celebrations.
Pumpkin Pie Recipe For Four People
- 200 grams of all-purpose flour
- 100 grams of unsalted butter (cold and cut)
- 30 grams of sugar granulated
- A pinch of salt
- 50 milliliters of cold water
- 400 grams of canned pumpkin puree
- 200 milliliters of condensed milk
- Two large eggs
- 100 grams brown sugar 100 grams brown
- One teaspoon ground cinnamon
- One teaspoon ground ginger
- A pinch of Nutmeg
- 3 cloves
- A pinch of salt
- Whipped Cream Topping
- 200 milliliters of heavy cream
- 20 grams of powdered sugar
- Preheat the oven to 180degC (350degF).
- To make the crust, mix the all-purpose flour butter that is not salted, sugar granulated, and salt in an enormous bowl. Combine the ingredients with your fingers until it looks like coarse crumbles.
- Gradually add cold water to the mix and mix until the dough binds. Form the dough into the shape of a ball and cover it with plastic wrap and then refrigerate it for 30 minutes.
- Roll the dough round on a lightly sprayed surface to fit into your pie dish. Transfer the dough carefully onto the dish, pressing it lightly against the sides and bottom. Cut any excess dough that hangs on the edges.
- Mix the pumpkin puree from canned condensed milk, eggs, brown sugar, ground ginger, cinnamon, and ground nutmeg in a mixing bowl. Add ground cloves, salt, and. Mix until well combined and smooth.
- Pour the pumpkin mixture into the pie crust. Spread it out evenly.
- The pie should be placed in the oven for 40 to 45 minutes or until the filling is cooked and the crust turns golden brown.
- Take the pie out of the oven and allow it to cool completely on an uncooked wire rack.
- To make the whipped cream topping, mix the heavy cream with powdered sugar in an additional mixing bowl until stiff peaks form.
- After the pie has set, spread or pipe the whipped cream on top.
- Slice the pie and serve it to eat!
What are the ingredients required for the pumpkin pie recipe for 4?
The ingredients needed for the pumpkin pie recipe for 4 are as follows:
- 400 grams pumpkin puree
- 200 grams sweetened condensed milk
- 2 eggs
- 100 grams granulated sugar
- 4.2 grams ground cinnamon
- 2.1 grams ground ginger
- 1.05 grams ground nutmeg
- 1.05 grams salt
- 250 mL heavy cream
- 1 unbaked pie crust (approximately 200 grams)
How do I convert pumpkin puree to grams and mL for the recipe?
Pumpkin puree can be converted to grams or mL by using a scale or measuring cup. Generally, 1 cup of pumpkin puree weighs around 245 grams, which is approximately equivalent to 245 mL.
How should I measure the spices for the pumpkin pie recipe in grams?
To measure spices like cinnamon, ginger, and nutmeg in grams, it’s best to use a kitchen scale. If you don’t have a scale, you can use measuring spoons. Approximately, 1 teaspoon of ground cinnamon weighs around 2.6 grams, 1/2 teaspoon of ground ginger weighs about 1.3 grams, and 1/4 teaspoon of ground nutmeg weighs around 0.7 grams.
Can I substitute the heavy cream in the recipe with another ingredient?
Yes, if you prefer a lighter option, you can substitute the heavy cream with an equal amount of whole milk or half-and-half. Keep in mind that this substitution may affect the texture and richness of the pumpkin pie filling.
How can I convert the unbaked pie crust to grams?
If you have a store-bought unbaked pie crust, the average weight is usually around 200 grams. However, if you are making your own pie crust, the weight may vary depending on the recipe and thickness desired.
What is the oven temperature and baking time for the pumpkin pie recipe?
Preheat your oven to 425°F (220°C). Bake the pumpkin pie at this temperature for 15 minutes, and then reduce the oven temperature to 350°F (175°C). Continue baking for an additional 40-45 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Keep an eye on the pie towards the end of the baking time to prevent over-browning.