How To make The Ultimate Pumpkin Pie
Ingredients
1/4
cup
all-purpose flour
1/2
cup
powdered sugar 1/2 c butter, cut in pieces
3
tablespoon
whipping cream, heavy cream 35%
3/4
cup
sugar 1 tb light brown sugar
1
tablespoon
cornstarch
2
teaspoon
ground cinnamon
4
teaspoon
ground ginger
4
teaspoon
salt 1 cn pumpkin, large can
3/4
cup
whipping cream, heavy cream 35%
1/2
cup
sour cream
3
lg
eggs, beaten
1/4
cup
apricot preserves
Directions:
Pumpkin pie was introduced to the holiday table at the Pilgrims second
Thanksgiving in 1623. Decorate this American classic with some whipped
cream, or serve the cream alongside.
For crust: Preheat oven to 350
degrees. Blend first 3 ingredients in processor until mixture resembles
coarse meal. Add cream and process until moist clumps form. Gather dough
into ball; flatten into disk. Wrap in plastic; chill for 15 minutes. Roll
out dough on floured surface to 14-inch round. Transfer dough to 9-inch
glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in
crust edge at 1/2- inch intervals. Bend alternate edge pieces inward.
Freeze 15 minutes. Line crust with foil, pressing firmly. Bake until sides
are set, about 10 minutes. Remove foil. Bake crust until pale brown, about
10 minutes more. Reduce oven temperature to 325;
For filling: Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs. Spread preserves over crust; pour in filling.
Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
How To make The Ultimate Pumpkin Pie's Videos
Best Pumpkin Pie Ever - Classic Thanksgiving Pumpkin Pie - Ultimate Thanksgiving Pies
Learn how to make the best Pumpkin Pie Ever! Go to for the ingredient amounts, more information, and over 760 more video recipes! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe!
Chef John's Pumpkin Pie is part of the Ultimate Thanksgiving Pie playlist
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The Ultimate Pumpkin Pie Recipe -- DAM That's Good!
Pumpkin pie is a must have for a lot of families around the holidays. Everyone has their own version of the ultimate pumpkin pie and I'm no different. In this episode, I show you how to make the best pumpkin pie ever! Get ready for this chiffon pumpkin pie recipe, it's creamy, light and airy, perfectly sweet and ready to eat! This easy pumpkin pie recipe is a breeze for any home cook!
This easy classic pumpkin pie recipe has a crispy crust, a rich smooth filling, and all your favorite fall spices. You can even make the shell days in advance and its freezer friendly. I packed in all my tips and tricks for the perfect pie so you can bake with confidence!
If you have dinner plans for the holidays and are in need of a dish worth bringing, look no further! This ultimate pumpkin pie recipe with homemade whipped cream from scratch will have your family and friends asking you for the recipe!
#Thanksgivingrecipe #pieday #holidayrecipe
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TIMESTAMPS
00:00 -- Intro
03:00 -- How To Roll Pie Dough
04:20 -- How To Shape Pie Crust
09:35 -- How To Make Pumpkin Pie
20:34 -- How To Decorate a Pie
22:48 -- The Perfect Pumpkin Pie
INGREDIENTS:
CRUST (PÂTE SUCRÉE)
12 oz. all-purpose flour
2 oz. granulated sugar
1 tsp. Diamond Kosher salt
3 oz. cold unsalted butter
3 oz. cold vegetable shortening
3 oz. ice water
PUMPKIN CHIFFON FILLING
1 Tbsp. unflavored gelatin
1/4 cup cold water
3 large or extra-large eggs, separated
1/2 cup packed dark brown sugar
1 tsp. Diamond Kosher salt
1/2 tsp. each ground cinnamon, nutmeg, ginger
1 tsp. pure vanilla extract
1-1/4 cups pumpkin puree
1/2 cup evaporated milk
1/2 cup granulated sugar
GARNISH
1 cup heavy cream
Granulated sugar to taste
Pure vanilla extract to taste
Ground cinnamon (optional)
Perfect Pumpkin Pie
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What's a pumpkin pie with no pumpkin? Sadly, most of them lack pumpkin. Instead, they're made with squash. I know, it's upsetting. But that's what I'm here for. To make a REAL pumpkin pie. An honest pumpkin pie...one with actual integrity.
Ingredients
15 oz canned (or real) pumpkin
14 oz can sweetened condensed milk
2 large eggs
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp salt
Crust:
1 1/4 cup flour
1/4 tsp sea salt
10 tbsp butter
3 tbsp ice water
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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)!
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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
------------
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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!
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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.
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