Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, homemade pumpkin pie and crust. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This is the perfect crust for pumpkin pie. It has a nice smooth texture and also can be used for any pie you want to make. Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, but HELLO what about pumpkin pie?? Every pumpkin pie has to start with a stellar pie crust.
Homemade pumpkin pie and crust is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Homemade pumpkin pie and crust is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have homemade pumpkin pie and crust using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Homemade pumpkin pie and crust:
- Get for crust:
- Prepare 1 1/2 cup all-purpose flour
- Take 1/4 tsp salt
- Make ready 1 tsp sugar
- Make ready 8 tbsp cold unsalted butter (1 stick)
- Make ready 5 tbsp ice water
- Make ready pumpkin pie filling
- Take 1 can 15 oz pumpkin
- Take 1 can 12 oz evaporated milk
- Take 3/4 cup granulated sugar
- Make ready 2 tbsp pumpkin spice
- Take 2 large eggs
- Take 1 whipped cream (optional)
You can either use pumpkin purée from a can, or Pumpkin pie is one of those pies you can easily make a day or two ahead. You can make both the crust and the filling in advance, refrigerate them. Second, no homemade pie crust is ever the same — plus, crust by nature is finicky. And, finally, pumpkin pie filling is a custard, which makes it difficult to gauge doneness.
Steps to make Homemade pumpkin pie and crust:
- Preheat oven to 350° Mix flour, salt and sugar in a medium bowl
- Cut butter into small pieces and add to bowl. Use a pastry cutter or even a fork works to cut butter into flour mixture until butter is pea sized.
- Drizzle 4 tablespoons of ice water and mix just until it comes together… don't overwork the dough (use last tablespoon if needed)
- Shape dough to fit pie pan, wrap in plastic wrap and refrigerate for atleast 30 minutes.
- Replace plastic wrap with wax paper and use pie weights, a good layer dried beans or even rice. Place in middle rack of oven for 15 minutes.
- Remove wax paper and weights, beans or rice and continue to bake an additional 10 minutes to achieve a good color.
- Allow it to cool completely before adding pie filling.
- To make pumpkin pie filling:
- Preheat oven to 425° Beat eggs in large bowl. Stir in pumpkin, sugar and spice. Gradually stir in evaporated milk.
- Pour in cooled pie crust, bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Second, no homemade pie crust is ever the same — plus, crust by nature is finicky. And, finally, pumpkin pie filling is a custard, which makes it difficult to gauge doneness. Most recipes instruct you to remove the pie from the oven when the filling is still a little jiggly — take it out too early and it never. Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic. All Reviews for Homemade Fresh Pumpkin Pie.
So that is going to wrap this up for this exceptional food homemade pumpkin pie and crust recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
