Key Lime Pumpkin Pie
Servings 8 servings
Calories
Ingredients
- 9- inch Graham cracker pie crust
- 2 tsp lime zest from one lime
- 1-2 cups whipping cream
For the filling:
- 14 oz sweet condensed milk 1 can
- 16 oz pumpkin puree 1 can
- 4 Tbsp lime juice from 2 limes
- 2 tsp lime zest from one lime
- 1 tsp powdered ginger
- 1/2 cup sour cream
- 2 eggs lightly beaten
Instructions
- Preheat oven to 425F.
- In a large bowl, combine all of the ingredients for the pie filling.
- Pour the filling into a pre-made pie Graham cracker pie crust, store-bought of homemade. Do not overfill. Depending on the size of your pan/crust, you may have some filling left over.
- Bake at 425F on a middle rack for 25-30 minutes, until the sides of the pie set and the middle is still a little jiggly (see note). Cool in warm place to avoid the pie developing cracks.
- While the pie is cooling down, whip the whipping cream in a medium bowl using an electric mixer or a hand whisk.
- Serve chilled topped with whipped cream and the remaining lime zest.
Notes
Some helpful pie baking tips from Bon Appetit:
It helps to think of the key lime pumpkin filling as a custard. The combination of eggs, dairy, and sugar will result in a smooth and silky texture. Pumpkin puree will stabilize it, making it less jiggly once it has fully cooled. Therefore, it's important to remove the pie from the oven while there is still a little jiggle in the center of the pie.The filling will continue cooking after you remove from the oven. Over-baked custard is cracked custard. If your pie does crack, it's not a big deal. Just cover the cracks of the fully-cooled pie with whipped cream and/or slice it up before anyone can see it.
Also remember ceramic pie pans store heat very efficiently and will continue cooking your pie for quite some time after you pull it out of the oven, so you need to account for that.