Pies Recipes

Pumpkin Pie Recipe



RECIPE: https://anitacooks.com/recipe/pumpkin-pie/ NO SOGGY CRUST Classic Pumpkin Pie. Hi Guys, today I’ll show you How to Make Perfect Pumpkin Pie. HOLIDAY RECIPE PLAYLIST:

Make filling 10 minutes before crust is finished baking. To a sauce pot, add milk, white sugar and brown sugar. Heat just until sugars are melted.
To a large bowl, add pumpkin puree and all spices. Mix well. In a separate bowl, beat eggs well. Add hot milk to pumpkin puree bowl and whisk until smooth. Whisk in beaten eggs.
Pour filling into hot crust. Do not overfill, leave 3/4 inch of space from top of crust as filling will rise in the oven. If you have remaining filling, pour into ramekins and bake alongside pie. Bake pie at 375/190 for 10 minutes. Turn down heat to 350/176 and bake for 30 minutes or until pie is set but center is slightly jiggly. Cool completely on rack before slicing. Serve with whipped cream if you wish. **Custard in Ramekins should be taken out of oven earlier than pie.
Hope you enjoy this pie. Subscribe and I’ll see you next time. Thanks for watching 🙂

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Video Transcription

hi guys today I’ll show you how to makethe classic pumpkin pie this is anotherbaked ahead pie just like my pecan pierecipe this way you’re not gonna have toworry about oven space because there’sgonna be a lot of other things andthey’re cooking already all theingredients and measurements are in thelink right below this video I’ve alsoput a link to a playlist for holidayrecipes in case you’re looking for ideasI’ll be making the pie crust and I’llshow you how to do that if you alreadywatch my pecan pie video you will seethe homemade crust I’m using that samecrust from this pumpkin pie recipe firstI’ll show you how to make the pie crustif you don’t want to make your ownsubstitute a store-bought crust using afood processor is the fastest way tomake pie crust add all purpose floursalt sugar shortening cold unsaltedbutter cut into small cubes like thispulse about eight times until you getthis crumbly mixture you should seepieces of butter add ice-cold water alittle bit of the time and pulse untiljust before the dough forms into a ballit happens very fast it holds togethernicely take the blade out first then putthe dough onto plastic wrapplace the rap over the dough and forminto a disksee the pieces of butter throughout thedough put this in the fridge for atleast an hour the dough can be madeahead and frozen for a few months orrefrigerated for three days after anhour in the refrigerator I’ve taken thepie dough out I’m gonna let it sit onthe counter for about ten minutes soit’s easier to roll out here’s a 9-inchglass pie plate that I’m going to useit’s 9 inches across by 1.2 inches deep22 point 8 centimeters by 3 centimetersthis is the most common pie dish sold atmost doors to roll out the pie dough putsome flour down on your counter this wayyour dough won’t stick also put a littlebit of flour on top now we can roll itout start from the center if you findthat the dough is sticking to thecounter just put a little bit more flourunderneath give it a quarter turnseed rolls out easily if your dough isvery sticky make sure to flour therolling pin as well if the edge is crackit’ll just push them together it’ll befineput the pie plate upside down the doughshould be about three inches wider thanthe pie plate we’re almost there now youjust want to take the dough and roll iton the rolling pingently halfway put the pie plate downand gently unroll the crust you want topick up the dough and just tuck it inpick it up and just tuck it in use yourfingers and just go around you don’twant to stretch the dough trim theexcess dough leaving about half an inchtuck the dough under itselfto make it even you can stop right herewith the crust or use the tines of afork and press down on the edge of thedough to crimp the edges I like a flutededge we’re just pretty and gives yourpie that classic look to fingers and thethumb push out with this finger andhere’s our pie crust put this in thefreezer for 10 minutes or refrigeratefor 20 minutes heat your oven to 375degrees Fahrenheit or 190 degreesCelsius now we’ll bake the crust this iscalled blind baking it’s best to do thisto avoid a soggy undercooked crust coverwith aluminum foil make sure the edgesare covered fill it with rice pieweights or dried beans bake in theheated oven for 30 minutes lift up thefoil get the pie weights out bake thecrust for another 10 minutes duringthose last 10 minutes get all theingredients together for the filling thefilling ingredients are very simplepumpkin puree you can roast your ownpumpkin and puree it or use a cannedpureed pumpkin whole milk brown sugarwhite sugar put the spices I’m usingground cinnamon ground ginger clovesnutmeg salt and ground black pepperyou’ll also need large eggs pour themilk into a sauce pot add the whitesugar and brown sugar heat until themilk is warm and the sugars are meltedyou don’t want to boil it you just wantto heat it the sugars melted and themilk is hot we can turn off the heat addall the spices to the pumpkin puree giveit a mixwhisk the eggs well pour the hot milkand sugar into the pumpkin mix untilsmooth stir in the beaten eggs and thefilling is ready you want the filling atroom temperature or a little bit warmpie crust is finished baking now we cantake it out of the oven pour the fillinginto the hot crust bake the pie at 375degrees for 10 minutes don’t overfillthe pie because it does rise duringbaking and you don’t want it to overflowleave about three quarters of an inchspace from the top you might have alittle bit of filling left put thefilling into ramekins and put it in theoven bake it along with the pie it’sbeen 10 minutes bake at 350 degreesFahrenheit for about 30 minutes untilthe pie is set just a little bit jigglyin the middle let the pie coolcompletely before slicing I took theramekins out earlier they of coursedon’t need as much time as the pie wecould always eat the custard while we’rewaiting for the pie to cool it’s reallygood warm if you have the patience letit cool to room temperature or chill itin the fridge the filling is creamy andwell spiced the crust is buttery andflaky I hope you like this classicpumpkin pie if you want to be notifiedwhen I upload a new video click on thebell icon and select all I’ll see younext time thanks for watching

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