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2024年10月15日 · This pumpkin pie recipe makes the best pumpkin pie! It’s incredibly quick and easy to make, with a homemade flaky pie crust and warm fall spices. It’s the perfect dessert for Thanksgiving or the holidays!
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- Pie Crust
- Fresh Or Canned Pumpkin in Pumpkin Pie?
- Other Ingredients in Pumpkin Pie
- My Secret Ingredient
- How to Avoid Cracks in Pumpkin Pie
- Pie Crust Leaves
Let’s start with the pie crust. Every pumpkin pie has to start with a stellar pie crust. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust. It’s easy to make. And I have a video tutorial and step-by-step photos in my pie crustrecipe. If you skip the leaf decorations on ...
I tested this recipe with both and I truly liked the pie using canned pumpkinbetter. The canned pumpkin pumpkin pie (say that 3 times fast) was a little more sturdy when baked for the same amount of time. The pie baked with fresh pumpkin puree tasted grainy and a little… herbaceous? I prefer using fresh pumpkin puree in savory recipes, not desserts...
Eggs.Eggs set up the pumpkin pie filling. They give the filling its rich, luxurious texture.Heavy cream. Heavy cream makes pumpkin pie silky smooth. It’s thick, creamy, and absolutely heavenly in this pumpkin pie recipe. I use 1 cup of heavy cream and 1/4 cup of milk. I found that 1 and 1...Cornstarch.A starch thickener is one of the most important ingredients in a pie filling. I use a touch of cornstarch in my pumpkin pie because it helps set up the pie. Makes it a little sturdier an...This sounds so incredibly weird, but I add freshly ground black pepper to my pumpkin pie filling. It’s bizarre, I know. But I’m being serious. I got this tip from the genius kitchen crew over at King Arthur Baking. And I am forever grateful. Because this little addition turns your pumpkin pie into the BEST pumpkin pie. No one will know it’s there e...
Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to overcook; overcooking it will cause the filling to crack. P.S.: For some fun twists on this classic...
My pie crust recipe makes enough for two crusts. So with the extra dough, you can make adorable leaves for decoration on your pumpkin pie. Or any pie, really. I’ve seen the pie crust leaves baked directly on top of the rim of the pie—and I tried that—but was not thrilled with the results. Too much uneven baking. The underside of the leaves weren’t ...
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2024年10月10日 · This pumpkin pie recipe makes a smooth and creamy filling with canned pumpkin and sweetened condensed milk for the perfect Thanksgiving dessert.
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2024年10月3日 · This pumpkin pie recipe is perfect in all the ways that matter: a buttery, flaky crust, a smooth, rich filling, and no unsightly cracks. It’s everything a pumpkin pie should be—and it’s easier than you’d think.
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2024年6月8日 · This homemade pumpkin pie recipe is the best I’ve ever made! With the easiest, most delicious pumpkin pie filling, which can be made with canned or fresh pumpkin!
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13 小時前 · Preheat the oven to 200°C (400°F). On a lightly floured surface, roll out the chilled pastry to fit a 9-inch pie dish. Carefully lift the pastry and press it into the pie dish, trimming any excess around the edges. Prick the bottom of the crust with a fork, then chill the crust in the fridge for 15 minutes.
This is a rich, spicy pumpkin pie that slices well and has a bright flavor. Two hints for a better result: Mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack.
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