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!
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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!
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Delicious Southern Pumpkin Pie
HELLO EVERYONE!!! TODAY I'M SHARING A DELICIOUS PUMPKIN PIE AND I'M CALLABORATING WITH MY YOUTUBE SON...BIG HURTEM. GO OVER AND SHOW HIM AND HIS FAMILY SOME LOVE & SUBSCRIBE. HAVE A WONDERFUL THANKSGIVING!!! WE LOVE Y'ALL!!!
SIMPLE PUMPKIN PIE
9 inch Deep Dish Pie Crust
1 15 oz can 100% Pure Pumpkin
2 Eggs
1 Egg Yolk
1/4 Cup Sugar
3/4 Cup Brown Sugar
2 Teaspoons Pumpkin Spice
1 Tablespoon Cornstarch
Pinch of Salt
1/2 Cup Heavy Cream
1/2 Cup Evaporated Milk
Preheat Oven at 375 degrees
Bake for 1 hour. Place on baking rack. Let pie completely cool before placing a refrigerator. Enjoy!!
Tip: Always…Add Seasonings to taste. Make this recipe yours.
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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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How To Turn A Whole Pumpkin Into The Best Pumpkin pie
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Homemade pumpkin pie is great, but it never reaches it's full potential unless you truly make it from scratch. We're gonna roast our own pumpkin, make our own sweetened condensed milk, and end with one of the most flavorful pumpkin pies you've ever had. A little effort goes a long way here.
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How To Make Pumpkin Pie | SUPER EASY Pumpkin Pie Recipe #MrMakeItHappen
Alright, if you're looking for an EASY and DELICIOUS Dessert to add to your Thanksgiving Menu, I have just the thing! This Pumpkin Pie is Fantastic and only has a few ingredients. Let's #MakeItHappen
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Shopping List:
1 can Libby's Pumpkin Puree
1 can sweetened condensed milk
1 pre-made pie shell (I used Pillsbury)
1 tsp ginger paste
1 pinch of salt
ground nutmeg
1-2 tsps cinnamon
1/3 cup white sugar
1 egg
2 egg yolks
Bourbon Whipped Cream:
1 cup heavy whipping cream
1 tbsp vanilla
3 tbsps powdered sugar
1/2 shot of bourbon
Perfect Pumpkin Pie Recipe | Is the Best Pumpkin Pie Actually Made From Squash?
Does the perfect pumpkin pie recipe even include pumpkins? I roasted and tasted five types of squash and can definitively tell you the answer. Hint: it's no. In fact, pumpkins don't even taste that pumpkiny. What do we want in a pumpkin pie if not distinct pumpkin flavor? In this video, I break down how to make pumpkin pie from scratch including which squash is my pick for making the absolute best tasting pumpkin pie.
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FOR THE PIE CRUST ( 1 pie)
140g or about 1.5 sticks COLD BUTTER
175g or 1 1/4C AP FLOUR
40g or 3 TBPS COLD WATER
15g or abour 1.5 TBPS SUGAR
3g or 1/4 TSP SALT
1. Combine flours, salt and sugar in food processor
2. While its running drop in cubed cold butter and let chop until pebbly and combined, 10 seconds or so
3. While running stream in the cold water and spin as little as possible to get combined.
4. Wrap with plastic wrap and put in fridge for 1 hour
5. Roll out as shown in video, then chill in fridge for 15 minutes while oven preheats, then blind bake filled with pie weights or beans for 10 minutes at 425 and then 20 minutes at 350 F.
6. Cool pie shell for 15 minutes, then fill 90 percent with custard base, brush crust with egg wash, and cook with crust tented with foil for 20 minutes at 375 F for 20 minutes, then bake at 350 degrees for 20-25 minutes. Remove to cool and remove foil.
FOR THE SWEETENED CONDENSED MILK
900g or 1 QT. WHOLE MILK
200g or roughly 1 C. HEAVY CREAM
175g or roughly 1 C. SUGAR
1. Combine and bring to low simmer over medium heat
2. Reduce the mixture by about 3 times, stir frequently for about 20 minutes or until mixture is toasty looking, the bubbles have become thick and when you drag a spatula through it, there is a noticeable streak left behind. You need 450 or about 2C.total. This will thicken up in fridge.
3. Set aside to cool
FOR THE CUSTARD
450g or roughly 2C. SWEETENED CONDENSED MILK
30g or 2 TBPS BUTTER ( MELTED)
3 LARGE EGGS
400g ROASTED MASHED SQUASH (I prefer kabocha, but anything other than pumpkin basically works!)
35g or 3 TBPS BROWN SUGAR
3g or 1/4 TSP SALT
15g or 1.5 TBSP VANILLA EXTRACT
2g or 1/4 TSP PUMPKIN SPICE
2g or 1/4 TSP CINNAMON
1. TO make puree of squash, cut the squash in half and scoop out seeds
2. Roast cut side down on a sheet tray in 350 degree oven for 30-40 minutes or until very very tender, but not heavily roasted.
3. Flip squash over and carefully scoop out insides.
4. To make the custard, melt the butter and into a blender, measure all the rest of the ingredients, puree on medium speed to break down pumpkin but dont spin too hard, as the eggs with capture too much air.
5. Transfer custard to butter saucepan and bring to room temp to temper the custard, heat this very slowly and over low heat.
FOR THE WHIPPED CREAM
200g or roughly 1.5 C. HEAVY CREAM
25g or a rough 1/4C. SOUR CREAM
25g or 3 TBPS POWDERED SUGAR
pinch of salt
1. Combine in medium stainless bowl and whisk until air is trapped, the volume is about double and it holds a soft peak. Chill up to 24 hrs in advance, stir to combine then serve.
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