How To make Favorite Pumpkin Pie
Burger xwsf96a- 1 10-inch pie shell; unbaked
2 c Canned pumpkin
3/4 c Sugar
1/2 ts Salt
1/2 ts Ginger
1/2 ts Nutmeg
3 Eggs
1/2 c Milk
1/4 c Bourbon
3/4 c Whipping cream
2 ts Apricot glaze; apricot
-glaze- 1 Jar apricot preserves;
-11-oz jar 4 tb Apricot brandy; topping-
2/3 c Brown sugar; firmly packed
3 tb Butter; melted
1 tb Whipping cream
1/8 ts Salt
1/2 c Pecans; chopped
1/2 c Pecan halves
1/2 pt Heavy cream
Bourbon; for garnish Preheat oven to 425~. Combine pumpkin, sugar, 1/2 teaspoon salt, ginger, nutmeg, eggs, milk, 1/4 cup bourbon and 3/4 cup whipping cream in large bowl. Mix until well blended. Paint pastry shell with apricot glaze. Pour in pumpkin mixture. Bake for 15 minutes. Reduce heat to 350~ and bake 30-40 minutes longer or until filling has set. Test with knife inserted 1 inch from center. When it comes out clean, pie is done. Cool until lukewarm. Combine brown sugar, melted butter, whipping cream, salt, and chopped pecans. Spread evenly on top of filling. Decorate with pecan halves. Broil 3 inches from low heat until surface begins to bubble. Watch carefully to
avoid scorching. To serve, whip cream, fold in bourbon to taste and serve with warm pie. From. Prodigy Food & Wine BB. -----
How To make Favorite Pumpkin Pie's Videos
How to Make an Easy Pumpkin Pie - The Easiest Way
You've already cooked a homemade Thanksgiving dinner, so don't wimp out and buy a supermarket pumpkin pie. Our Easy Pumpkin Pie recipe can be made the day before, doesn't require a rolling pin, and has a filling that can be prepared in minutes.
Want to make this? Here is the recipe! -
The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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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
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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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Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract
???? PRINT RECIPE HERE:
???? Pie Crust Recipe:
Vanilla Extract Recipe:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test
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Perfect Pumpkin Pie
This easy classic pumpkin pie recipe has a crisp butter crust, a rich smooth filling, and all your favorite fall spices. You can make it days in advance and its freezer friendly. I packed in all my tips and trick for the perfect pie so you can bake with confidence!
RECIPE:
I've been tinkering with my pumpkin pie recipe for quite a while and finally felt it was time for nw pumpkin pie video. The crust is so perfectly crisp and the filling is just ahhhmazing. I hope you get a chance to make this and don't forget the whipped cream!
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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
???? PRINT RECIPE HERE:
WATCH PIE CRUST RECIPE:
DON'T CLICK HERE:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►White Dutch Oven:
►French Rolling Pin:
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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
FOLLOW ME:
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PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #pumpkinpie #dessert
How to Make Pumpkin Pie | Holiday Dinner Recipes
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Pumpkin Pie
1 store-bought piecrust
1 cup pumpkin puree, fresh or canned
1 cup apple butter
1/2 cup brown sugar
1 cup evaporated milk
3 eggs, beaten
1½ tsp pumpkin pie spice
1 tsp vanilla extract
½ tsp salt
Press pie crust into a pie or tart pan. In a large bowl combine pumpkin puree, apple butter, evaporated milk, eggs, vanilla extract, salt and pumpkin pie spice. Pour mixture into the pie crust. Bake at 375°F for 50-60 minutes or until filling is completely set. Enjoy with fresh whipped cream.
Pumpkin Pie with a Ginger Snap Crust
For the crust:
4-5 cups ginger snaps, ground into crumbs
1⁄2 cup butter, melted
For the filling:
1 cup apple butter
1 cup pumpkin puree, fresh or canned
1/3 cup brown sugar
1 cup evaporated milk
3 eggs
11⁄2 tsp pumpkin pie spice
1 tsp vanilla extract
1⁄2 tsp salt
For the topping:
1⁄2 cup pecans, chopped
1⁄2 cup flour
1⁄4 cup brown sugar
3 tbsp butter, melted
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