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How to Cook Delicious Pumpkin Pie

Pumpkin Pie. The easiest and best pumpkin pie I've ever made. The bottom of my crust was still a tad underdone so I would suggest pre-baking the crust for a bit. For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple.

Pumpkin Pie Pumpkin pie may be a Thanksgiving classic, but there are plenty of other times to enjoy this popular fall dessert. Whether it's quick and easy or with cinnamon, apple or pecans, look no further for the best homemade pumpkin pie recipes. Pumpkin pie is one of those pies you can easily make a day or two ahead. You can have Pumpkin Pie using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pumpkin Pie

  1. It's 1 of pie crust (store bought or homemade).
  2. Prepare 1 can (15 oz.) of pumpkin puree.
  3. Prepare 1 1/4 cup of brown sugar.
  4. You need 3 of large eggs.
  5. It's 1 tbsp. of cornstarch.
  6. It's 1 1/2 tsp. of ground cinnamon.
  7. Prepare 1 tsp. of pumpkin pie spice.
  8. Prepare 1/2 tsp. of salt.
  9. It's 1/8 tsp. of freshly ground black pepper.
  10. Prepare 1 cup of heavy cream.
  11. It's 1/4 cup of milk (any kind).

You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of. Or you can make the pie, loosely wrap it in plastic wrap and keep it chilled in the refrigerator for up to two days. Cut pumpkin in half lengthwise; discard seeds. Push the cooled pumpkin through a sieve into a large bowl.

Pumpkin Pie instructions

  1. In a large bowl, whisk together the pumpkin, brown sugar and eggs until combined. Then whisk in the cornstarch, cinnamon, pumpkin pie spice, salt and pepper. Lastly, whisk in the cream and milk until it is all smooth and combined..
  2. Preheat the oven to 375°F. Lay out your pie crust over a 9" pie dish. Tuck it into the bottom gently, then use a sharp knife to trim off any overhang if necessary. Crimp the sides and use a fork to poke a few holes into the bottom of the crust. Brush the edges lightly with a beaten egg. Then you'll want to pre-bake the crust. Grab a square of parchment paper, place it into the pie crust and either pour in pie weights or dried beans and bake for 10 minutes..
  3. Remove the crust and take out the pie weights/beans. Pour the pumpkin pie mixture into the warm crust and bake for 50-60 minutes. After about 25 minutes, layer foil around the edges or use a pie shield to keep the crust from browning too much. When the pie is done, it will still have a slight wobbly spot in the center..
  4. Remove the pie from the oven and place it on a wire rack. Let it cool for 3 or so hours. Then serve or chill it to serve at a later time..

In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh. Pour the pumpkin pie filling into the partially baked pie crust.

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