HOMEMADE PUMPKIN PIE RECIPE - COMPLETELY FROM SCRATCH!
Have you ever made homemade pumpkin pie from scratch? You're in for a treat!
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In this video, Carolyn is sharing her favorite homemade pumpkin pie recipe made from homegrown, home-cured, baked and pureed pie pumpkins. But homemade pumpkin pie isn't the only thing this custard recipe is great for, she'll also be sharing how she transforms this healthy custard into a family-favorite breakfast. (No one has ever complained about pie for breakfast, right?)
To download the recipes for Carolyn's go-to pie crust and homemade pumpkin pie (plus other holiday recipes) click here:
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#pumpkinpie #pumpkinpierecipe #thanksgivingdessertrecipe #pumpkinpiefromrealpumpkin
Which original pumpkin pie is better? | Ancient Recipes With Sohla
What pie did they serve at the first Thanksgiving? And why didn't they use any spices? Sohla aims to find out, as she bakes two pumpkin pie recipes from 1600s.
THE RECIPES
Crusts for both pies:
- 2 large eggs
- 2 tablespoons (28 grams) white vinegar
- 10 tablespoons (140 grams) ice water
- 6 cups (750 grams) all purpose flour
- 2 teaspoons kosher salt
- 2 ½ cups (575 grams) cold unsalted cultured butter, cut into ½-inch cubes
1. In a small bowl, whisk together eggs, vinegar, and water.
2. Whisk together the flour and salt. Add butter and mix with hands, forks or butter knives until crumbly. Add egg mixture & mix together until just combined.
3. Divide dough into two pieces. On a lightly floured surface, working with one piece of dough at a time, roll out to ⅛-inch thick and line a 9-inch cast iron pie plate.
4. Trim edges to leave 1-inch overhang and crimp edges. Repeat with second piece of dough and chill each of them.
1651 French Pumpkin Pie (from The French Cook):
- 3 cups peeled sugar pumpkin, cut into 1-inch pieces
- Whole milk
- ½ cup (100 grams) granulated sugar
- ¼ cup (56 grams) unsalted cultured butter, melted
- ¾ teaspoon kosher salt
1. In a medium saucepan, add cubed pumpkin and enough milk to almost cover. Cover with a lid, and cook over medium-low heat, stirring occasionally, until totally tender.
2. Push the mixture through a colander to sift out the large pieces.
3. Mix in the sugar, butter & salt.
4. Pour filling into chilled crust and bake at 400F until the crust is browned and the filling is set. (About 40 minutes.)
1670 English Pumpkin Pie (from The Queen-Like Closet):
- One 4-pound sugar pumpkin
- 3 large eggs
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh thyme
- Neutral oil for frying
- ⅓ cup dried currants
- ⅓ cup dried raisins
- ½ cup (100 grams) granulated sugar
- ¼ cup dry sherry
- 2 small Rhode Island Greenie apples
- 2 tablespoons unsalted cultured butter, cut into thin slices
1. Halve, gut, and peel the pumpkin. Cut the pumpkin into ⅛-inch thin slices.
2. Whisk together the eggs, rosemary, sage, and thyme.
3. In a medium cast iron skillet over medium-high heat, heat 1-inch of neutral oil until 350F. Add a drop of the egg mixture to test if the oil is hot enough.
4. Dip the pumpkin slices in the egg & herb mixture. Fry until tender. Add the fried pumpkin to a large bowl.
5. Add in the currants, raisins, sugar, and sherry. Toss to combine.
6. Thinly slice apples and line the bottom of the chilled pie crust with the apple slices. Top with pumpkin mixture.
7. Bake at 400F until the crust is golden and the filling is bubbly.
8. While the pie is still hot, add the butter slices so it melts into the pie.
#AncientRecipes
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
John Schlirf
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
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Easy Pumpkin Pie Recipe #Shorts
INGREDIENTS:
Dough:
Butter - 100 g (3.50 oz.)
Egg - 1 pc
Sugar - 2 tbsp
Sour cream - 1 tbsp
Flour - 250 g (9 oz.)
Baking powder - 1 tsp
Put into the fridge for 30 min
Pumpkin souffle:
Pumpkin - 800 g (28 oz.)
Water - 200 ml (5/6 cup)
Boil on low heat for 15 min
Sugar - 200 g (1 cup)
Vanilla sugar - 10 g ( 2 tsp)
Zest of 1 lemon
Eggs - 2 pcs
Sour cream - 2 tbsp
Potato starch (corn starch) - 2 tbsp
Bake 50 minutes at 180 ° C (350 °F)
Form 23 cm
#pumpkinpie
#pumpkincake
#shorts
How to Make Pumpkin Spice (Pumpkin Pie Spice)!
A quick and easy recipe for homemade PUMPKIN SPICE! This is so easy to make and I'd bet you already have the spices on hand!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓
Full printable recipe:
Ingredients
1 Tablespoon ground cinnamon
1 3/4 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
Instructions
00:00 Introduction
00:38 Combine cinnamon, ginger, nutmeg, and allspice in a small bowl.
01:26 Stir or whisk until well combined.
Use in recipes that call for pumpkin spice or pumpkin pie spice (use the amount called for in the recipe that you are following). Store leftovers in an airtight container. Pumpkin pie spice will keep for months.
What is the Difference Between Allspice and Pumpkin Pie Spice?
Pumpkin Spice uses allspice as one of its ingredients, but they are not the same thing. Allspice is a dried, unripe fruit from Mexico and Central America. Pumpkin spice is the combination of all of the spices listed above, so please don't try to substitute one for the other.
I've gotten a lot of e-mails asking me if people can substitute pumpkin spice for allspice, so I wanted to be sure I cleared that up!
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The Best EASY Libbys pumpkin Pie
The Best EASY Libbys pumpkin Pie
We’ve updated the classic Libby’s Pumpkin Pie recipe with a few easy swaps for hands-down the most flavorful pumpkin pie ever. Try our version this holiday season and you’ll see why it’s simply the best pumpkin pie recipe! Plus, it’s simple to make as a delicious gluten-free Thanksgiving dessert.
GET THE RECIPE by clicking the link in our @aspicyperspective profile:
#aspicyperspective #foodblog #foodie #instayum #hungry #thekitchn #onmytable #dailyfoodfeed #foodlove #foodpic #instafood #foodstagram #tasty #pumpkinpie #pumpkin #pie #thanksgiving #dessert
How to Make the Best Pumpkin Spice Soup | Recipe
This fall soup represents everything you’d want for a warm pick-me-up. With roasted pumpkin and lots of spices, you’ll find yourself making this easy recipe over and over again whenever you’re craving pumpkin or have one in your kitchen that you need to use up. GET THE RECIPE ►►
PREP TIME: 10 minutes
COOK TIME: 1 hour
SERVES: 6
INGREDIENTS
1 small (3- to 3½-pound) Sugar Pie pumpkin
2 tablespoons vegetable or sunflower oil
1 medium yellow onion, coarsely chopped
1 large garlic clove, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch ground cardamom
1 pinch ground cloves
6 cups chicken broth (plus more if needed for thinning)
1/2 cup heavy cream
Kosher salt and freshly ground pepper
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