How To make PUMPKIN PIE
Ingredients
2
cup
pumpkin, cooked
4
each
egg
1
cup
sugar 1/2 t cinnamon
1
teaspoon
cornstarch
1
cup
whiskey
1/4
cup
butter 1/3 c cream
1
*pastry
Directions:
Take a large pumpkin, wash, cut in half and place, cut side down, in
pan in warm oven. Roast until soft, but not mushy. Scrape out the
flesh of the pumpkin with a spoon or fork. Place into colander and let
drain over night in a cool place. The next morning, put 2 cups of the
pumpkin in a bowl and whip thoroughly with a fork until all lumps
disappear, but avoid mashing. Drain out as much liquid as possible,
because the pumpkin should be dry. Add the sugar, yolks of eggs,
cinnamon and beat for 5 minutes. Quickly add the cream, the whiskey
and the butter, and mix well. Sprinkle the cornstarch over the stiffly
beaten whites of eggs and add to the first mixture. Pour into a pan
about 2 1/2 inches deep which has been lined with pie pastry, and bake
for one hour at 375-F. Allow pie to become cold before using.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
How To make PUMPKIN PIE's Videos
How to Make Perfect Pumpkin Pie | Get Cookin' | Allrecipes.com
Try this creamy recipe to ring in the Fall season! In this video, Nicole shows you how to make a perfect pumpkin pie, topped with homemade whipped cream. This annual sweet treat uses canned pumpkin and sweetened condensed milk to make a sweet and flavorful pie filling. After pouring the filling into the pie crust, bake the pumpkin pie for around an hour. Whether it’s served for a holiday party or on a cozy Fall evening, this rich and easy dessert will have everyone coming back for seconds.
#Allrecipes #GetCookin #Dessert #Thanksgiving #Fall #PumpkinPie
Read the article and get the recipes here:
0:00 Introduction
0:10 Pumpkin Pie Filling
1:00 How to Bake Pumpkin Pie
1:30 Homemade Whipped Cream
1:58 The Perfect Bite
2:19 Bloopers
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How to Make Perfect Pumpkin Pie | Get Cookin' | Allrecipes.com
Perfect Pumpkin Pie
Visit to start your free trial! Thanks again to Walmart+ for sponsoring this video!! #WalmartPlus
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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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.
Recipe:
Pie shield I used:
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Alternative to food processor:
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USA Pan Nonstick 9-Inch Pie Pan:
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THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
THE BEST PUMPKIN PIE RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
As a classic Thanksgiving dessert, pumpkin pie really should stay classic. Claire’s recipe amps it up with some brown butter and caramelized honey, but it stays close to home and simply results in the best pumpkin pie you’re likely ever to have — silky, balanced, rich, and not weighed down by too much sugar or spice. Check out this Claire Saffitz video for the foolproof path to the perfect pumpkin pie.
#ClaireSaffitz #PumpkinPie #Thanksgiving
Special Equipment:
9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)
Ingredients:
Flaky All-Butter Pie Dough
(page 333), parbaked in a 9-inch pie plate and cooled
5 tablespoons unsalted butter (2.5 oz / 71g)
1/3 cup honey (4 oz/ 113g)
3/4 cup heavy cream (6 oz /170g), at room temperature
4 large eggs (7 oz /200g), at room temperature
1/4 cup packed dark brown sugar (1.8 oz /50g)
1 (15oz/ 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby's
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon Diamond Crystal kosher salt (0.11 oz /3g)
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg (preferably freshly grated), plus more for serving
1/4 teaspoon ground cloves
Softly whipped cream, for serving
Video Breakdown:
0:00 Start
0:19 Intro to Caramelized Honey Pumpkin Pie
0:35 Dessert Person Intro Animation
0:52 How To Make Pumpkin Pie
1:25 Why Claire's Pumpkin Pie is Special
1:45 Ingredients & Special Ingredients
2:58 How To Make Pie Crust
7:50 Parbake the Pie Crust
11:52 Make the Pumpkin Filling
16:53 Reduce Temperature / Bake Again
17:39 Fill the Crust and Bake
19:00 Cool and Serve
20:52 Claire Saffitz Reviews Caramelized Honey Pumpkin Pie
22:25 Cat Safari
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
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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Baking a Perfect Pumpkin Pie
Account for carry over baking by taking the pie out of the oven when the center wobbles just slightly. Once the pie completely cools, the filling will be silky smooth and perfectly set.
Larger pumpkin pies may also crack when over baked