Professional Baker Teaches You How To Make PUMPKIN PIE!
Thanksgiving is near and you need a showstopper of a dessert to really impress your guests! Anna Olsen has the best one ever with this amazing Pumpkin Pie Recipe. Check out the recipe below and let us know in the comments how your Pumpkin Pie turned out!
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Ingredients
Crust
¾ cup whole wheat flour (all-purpose)
¾ cup cake and pastry flour
1 Tbsp sugar
½ tsp salt
10 Tbsp unsalted butter, cut into pieces and then frozen for 10 minutes
1 large egg yolk
3 Tbsp cold water
1 Tbsp lemon juice
Filling
2 cup pumpkin puree
½ cup packed light brown sugar
3 large eggs
¾ cup evaporated milk
1 ½ tsp finely grated fresh ginger
¾ tsp ground cinnamon
⅒ tsp ground cloves
⅒ tsp salt
1 egg whisked with 2 tbsp water, for brushing
Directions
Crust Filling Assembly
1. Pulse the flours, sugar and salt to combine in a food processor (or the dough can be prepared by hand or using a stand mixer fitted with the paddle attachment). Add the butter and pulse it in quick pulses until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in).
2. Stir the egg yolk, water and lemon juice together and add this to the dough all at once, pulsing until the dough barely comes together (it should look like a crumble dough). Shape the dough into a disc by hand, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. On a lightly floured work surface, roll out the dough to just under a ¼ inch thick. Lightly dust a 9-inch pie plate (do not grease) and line the plate with the pastry, Trim the pastry off right to the edge of the pie plate and press it down gently to secure. Reserve any remaining dough for trim and chill it and the pie shell while preparing the filling.
4. Preheat the oven to 400 F.
5. Whisk the pumpkin purée, brown sugar and eggs together, then whisk in the evaporated milk, ginger, cinnamon, clove and salt. Pour this into the chilled pie shell.
6. To create the trim, roll out the remaining pie dough into a long rectangle and cut into strips about 1/3-inch wide. Braid three strips together, gently pulling the dough a little to stretch it as you braid it. You may have to make a few braids to cover the complete edge of the pie. Lightly brush the edge of the pie dough and place the braided dough overtop, lightly pressing. Brush the braid(s) with eggwash.
7. Place the pie onto a baking tray and bake the pie for 10 minutes at 400 F, then reduce the oven temperature to 375 F and bake the pie for another 35 to 40 minutes, until the pumpkin filling is set, but still has a little jiggle to it in the centre. Cool the pie to room temperature, then chill completely, about 4 hours, before serving.
8. The pie is best served chilled, and can be stored, refrigerated, for up to 2 days.
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Perfect Pumpkin Pie | Jamie Oliver
Thanksgiving is just around the corner, and whether you're looking for that showstopper dessert, or simply a delicious treat for an autumnal get-together, this one's hard to beat! Rustic, crumbly pastry contrasted with a soft, velvety filling and topped with pecan praline – pumpkin pie heaven!
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How To Make The BEST Homemade Pumpkin Pie | Easy Pumpkin Pie Recipe
The BEST Homemade Pumpkin Pie Recipe! So many warm spices baked into one delicious pie. Scroll to the bottom of the description bar for the full recipe.
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1 pie crust disk
15 oz pumpkin puree, room temperature
1 large egg, plus 3 egg yolks, room temp
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 tsp salt
1/2 tsp ground nutmeg
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1 tsp vanilla extract
12 oz evaporated milk, room temperature
Preheat the oven to 350F.
Combine all the ingredients
Place the pie on the middle rack and bake for 45 minutes to 1 hour or until the pie is set in the center.
Allow the pie to cool for a few hours before cutting into the pie.
Serve with your favorite topping, ex: whipped cream
Enjoy!!!
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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
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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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Pumpkin Pie From Scratch | The best pumpkin pie recipe!
Homemade Pumpkin Pie is one of the most popular holiday season desserts. Turn this pumpkin pie recipe into a family favorite!
Don't forget to check out my homemade pie crust tutorial video, too!
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Pumpkin Pie ????
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THE ULTIMATE PUMPKIN PIE (w/ Joshua Weissman)
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