Easiest Pumpkin Pie Ever | Thanksgiving Recipe
Ingredients:
1 (14.1 oz.) package refrigerated pie crusts
1 1/2 cups plus 2 Tbsp. buttermilk, divided
Parchment paper
1 (15 oz.) can pumpkin
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Recipe Link:
Subscribe to Southern Living:
Simply put, the classic pumpkin pie doesn't get much easier than this. To prevent a soggy crust, use a metal pie pan and pre-bake your crust with pie weights.
See more Pumpkin Pie Recipes:
Make your Pumpkin Pie from Scratch! | Full Recipe | Cupcake Jemma Channel
Pumpkin Pie is the perfect recipe for Halloween and Thanksgiving and this one is totally foolproof! Learn how to make perfect pastry, avoid a soggy bottom and even how to make your own pumpkin puree from home-roasted pumpkins (in case you can't find tinned pumpkin in your local store)!
--------
For an 8 Pie Dish
255g Plain Flour
1/2 tsp salt
170g Cold Chopped Butter
1tbsp Cider Vinegar (or white wine vinegar)
5 tbsp ice cold water
2 eggs
65g light brown sugar
45g caster sugar
1 tsp vanilla --- get yours here
¼ tsp salt
½ nutmeg
½ ginger
1 round cinnamon
115g double cream
330g pumpkin
------------
For a 10 Pie Dish
380g Plain Flour
3/4 tsp salt
255g Cold Chopped Butter
1.5tbsp Cider Vinegar (or white wine vinegar)
7.5 tbsp ice cold water
3 eggs
100g light brown sugar
65g caster sugar
1.5 tsp vanilla --- get yours here
1/2 tsp salt
3/4 nutmeg
3/4 ginger
1.5 round cinnamon
175g double cream
495g pumpkin
------------
BAKE AT HOME KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
MENNONITE PUMPKIN PIE plus more pumpkin recipes
Pumpkin pie recipe:
Pie crust recipe:
Pumpkin roll recipe:
Pumpkin whoopie pies:
Professional Baker Teaches You How To Make PUMPKIN PIE!
Thanksgiving is near and you need a showstopper of a dessert to really impress your guests! Anna Olsen has the best one ever with this amazing Pumpkin Pie Recipe. Check out the recipe below and let us know in the comments how your Pumpkin Pie turned out!
Subscribe for more video recipes:
Ingredients
Crust
¾ cup whole wheat flour (all-purpose)
¾ cup cake and pastry flour
1 Tbsp sugar
½ tsp salt
10 Tbsp unsalted butter, cut into pieces and then frozen for 10 minutes
1 large egg yolk
3 Tbsp cold water
1 Tbsp lemon juice
Filling
2 cup pumpkin puree
½ cup packed light brown sugar
3 large eggs
¾ cup evaporated milk
1 ½ tsp finely grated fresh ginger
¾ tsp ground cinnamon
⅒ tsp ground cloves
⅒ tsp salt
1 egg whisked with 2 tbsp water, for brushing
Directions
Crust Filling Assembly
1. Pulse the flours, sugar and salt to combine in a food processor (or the dough can be prepared by hand or using a stand mixer fitted with the paddle attachment). Add the butter and pulse it in quick pulses until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in).
2. Stir the egg yolk, water and lemon juice together and add this to the dough all at once, pulsing until the dough barely comes together (it should look like a crumble dough). Shape the dough into a disc by hand, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. On a lightly floured work surface, roll out the dough to just under a ¼ inch thick. Lightly dust a 9-inch pie plate (do not grease) and line the plate with the pastry, Trim the pastry off right to the edge of the pie plate and press it down gently to secure. Reserve any remaining dough for trim and chill it and the pie shell while preparing the filling.
4. Preheat the oven to 400 F.
5. Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the evaporated milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell.
6. To create the trim, roll out the remaining pie dough into a long rectangle and cut into strips about 1/3-inch wide. Braid three strips together, gently pulling the dough a little to stretch it as you braid it. You may have to make a few braids to cover the complete edge of the pie. Lightly brush the edge of the pie dough and place the braided dough overtop, lightly pressing. Brush the braid(s) with eggwash.
7. Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving.
8. The pie is best served chilled, and can be stored, refrigerated, for up to 2 days.
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon:
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar:
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon:
Buy In The Kitchen with Anna Recipe Book on Amazon:
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon:
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon:
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#ohyum #thanksgiving #desserts
How To Make WORLD'S BEST PUMPKIN PIE! Easy Step By Step By Double Stop Bake Shop
#pumpkinpie #pumpkin #baking #bestrecipe #pie #easyrecipe #whippedcream #pumpkinspice
If you liked this video, watch my great uncle's DINER PUMPKIN PIE - 1940's Recipe!
HERSHEY'S HONEYBEAR BROWNIES
PUMPKIN PIE BARS
My FALL BAKING PLAYLIST
Take a bite of this smooth, luscious pumpkin pie, close your eyes, and be transported back to the good ole days….Grandma’s toasty warm house on a holiday, the people you love gathered around, hot rolls in the oven, and feeling thankful to just “be”. As Nanny would say, save some room for “a little, or a lottle” dessert! I took her advice and added an extra egg yolk to the pumpkin filling in this pie. I couldn’t decide between brown sugar and granulated sugar, so I used a little of both. I think you’ll like it.
When I was little, and to this day, I love cooking with my Mama. I remember one Thanksgiving, early on, I was probably seven years old,…She showed me how to make my favorite: Pecan Pie! I was so excited to get into the flour, roll the dough, and create something tasty. Everything she makes is made with love. That really is the secret ingredient.
I hope you enjoy this recipe, and let me know if you try it. Stay tuned for more pie recipes!
For a printable recipe, visit my website:
I only endorse products I have used personally and highly recommend. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
JK Adams Rolling Pin
Blending Fork
Glass Pie Plate (9.5 in.)
KitchenAid Cordless Hand Mixer
Stainless Steel Measuring Cups
Parchment Paper
Shop some of my favorite kitchen items here:
Music performed by Bonnie & Nick Norris
Fiddle: Bonnie Norris
Guitar & Banjo: Nick Norris
Watch Brother & Sister Duo, Bonnie & Nick, Sally Goodin here:
Lighting:
Pumpkin Pie!! Ya'll! Homegrown pumpkins!
#pumpkinpierecipe
#homegrownpumpkin
#whippoorwillholler
#fallrecipes
#homesteading
#sustainability
#canning
#cooking
#gardening
#simplelife
loridianebrown@gmail.com
Lori Brown
po box 1183
Imboden, Arkansas 72434
will have more cookbooks in around Oct. 4
Thank you
pie
3 eggs
2 c. puree
1 c. milk
1 t. vanilla
3/4 c. Brown sugar
1/2 t. Salt
1 t. cinnamon
1 t. pumpkin pie spice
1 T. flour
crust
1 1/4 c. ap flour
1 t. Salt
1 T. sugar
1 stick cold butter
1/4 c. cold water
425 for 15 minutes
350 for 40 to 50 minutes
Shop with me!
creative Commons Attributions music ???? no copyright YouTube Studio music ????