The BEST PUMPKIN PIE RECIPE I've Ever Made | Thanksgiving Dessert
Homemade Pumpkin Pie is one of the most iconic Thanksgiving Desserts. See our secrets for a crisp crust and the best pumpkin pie filling!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
PUMPKIN PIE INGREDIENTS:
►1 pie crust disk (half of our pie crust recipe)
►1 egg white to brush inside the hot crust
►15 oz pumpkin puree, room temperature (Libby’s brand works best)
►1 large egg, plus 3 egg yolks, room temp
►1/2 cup light brown sugar, packed (break up any clumps before adding)
►1/4 cup granulated sugar
►1 tsp pumpkin spice
►1/2 tsp cinnamon
►1/2 tsp salt
►1 tsp vanilla extract - flavor
►12 oz evaporated milk, room temperature
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:35 Pie Crust
4:57 Making pumpkin pie filling
6:25 How to bake pumpkin pie
7:05 Whipped cream topping
8:18 Taste test
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Recipe of the week: Easy pumpkin pie recipe
The holidays are here! Although it’s recommended to celebrate socially distanced, there are still ways to make it a great season. This recipe is a quick and easy pumpkin pie recipe that should take no longer than an hour. Pumpkin pie was created in the 1800’s has been one of the traditional desserts of Thanksgiving and other holidays.
Pumpkin Pie
How to make the perfect Pumpkin Pie! Go all out and make your own pie crust (see previous video) or use a store bought crust.
* Perfect spicing
* Perfect sweetness
* NO CRACKS on surface!!!
* Beautiful filling texture - not lumpy and curdled
PRINT RECIPE
How To Make Pumpkin Pie The Right Way - Simple Delicious Recipe
In Todays Video Cody Will Show You How To Prepare Pumpkin Pie! Thanks for watching! Please Subscribe For More Easy Recipes!
Easy Pumpkin Pie Recipe
1 large- 29 ounce can of solid pumpkin (NOT Pumpkin mix)
2 - 12 ounce cans evaporated milk
4 large eggs
2 cups sugar
1 tsp salt
1 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1 box of 2 pre-made Pillsbury pie crusts
Mix pumpkin, sugar and eggs together until well blended, add salt, cinnamon, ginger and nutmeg, blend together, add evaporated milk and mix well.
Roll out pie crust and place in pie pan, crimp edges, fill pie pans. Cook in a preheated 425 degree over for 15 minutes, then turn oven down to 350 degrees and cook another 35 minutes until done or when toothpick insert in center comes out clean.
Enjoy!!
Easy Peasy Pumpkin Pie
This Pumpkin Pie is so easy to make, I call it Easy Peasy Pumpkin Pie! It requires just a few ingredients, and five minutes of your time to get it into the oven. Perfect for Thanksgiving and Christmas!
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✅Ingredients
• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 unbaked pie crust
✅Instructions
1️⃣ Preheat oven to 425 degrees F. Prepare a pie crust in a pie plate.
2️⃣ 00:22 - In a medium sized mixing bowl, whisk together pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth.
3️⃣ 01:08 - Pour into pie crust.
4️⃣ 01:37 - Bake in a 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 35 minutes. You'll know it is done when you can tap the middle and it doesn't jiggle.
5️⃣ 01:58 - Cool completely before serving.
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Pumpkin Pie Recipe | How to Make Pumpkin Pie
Learn how to make classic pumpkin pie. traditional holiday pumpkin pie recipe - perfect dessert for thanksgiving and other holidays.
Printable Version::
More Pies and Desserts:
Apple Pie:
No-Bake Pumpkin Cheesecake:
Lemon Meringue Pie:
Sweet Potato Bread:
Chocolate Cheesecake:
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Ingredients:
For the crust:
1¾ cups (220g) flour
2/3 cup (150g) cold butter, cubed
3 tablespoons (37g) sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 egg yolk
1 tablespoon cold water (or more if needed)
For the filling:
1 can (15oz/425g) pumpkin puree, canned or homemade
2 eggs + 1 egg yolk
1/2 cup (100g) white sugar
1/4 cup (50g) brown sugar
3/4 cup (180ml) heavy cream or evaporated milk or half & half
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Whipped cream for serving (optional)
Directions:
1. In a food processor, process flour, sugar and salt. Then add cubed butter and pulse until crumbs are formed. Add egg yolk and cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 1 hour. Then roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-inch (23-24cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Refrigerate while making the filling.
3. Meanwhile make the filling: in a large bowl whisk eggs and both sugars until smooth. Add pumpkin puree, heavy cream, vanilla extract and spices, stir until combined.
4. Preheat oven to 420F (215C).
5. Fill the crust with the pumpkin mixture and bake for 15 minutes, then reduce the heat to 340F (170C) and bake for 35-45 minutes, until knife inserted near center comes out clean.
6. Let cool completely before serving.
Notes:
• Cover the edges of the pie crust with a pie crust shield as needed to prevent them from over-browning.
• Let the pie to chill completely before serving
• You can use canned or homemade pumpkin puree, but don’t use sweetened.
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