My pumpkin pie recipe is a combination of a recipe from America's Test Kitchen and the back of the Libby's Pure Pumpkin can. The Libby's recipe is the one I always made but then I got American's Test Kitchen cookbook so then added a few more steps like cooking the pumpkin puree to bring out more pumpkin flavor. That is sort of like toasting nuts to make them taste more "nutty" in recipes. But I really like the evaporated milk in the Libby's recipe so I kept those same ingredients because that is how I remember my pumpkin pie tasting. So, here is my tried and true pumpkin pie recipe I use every Thanksgiving.
Make crust for a single pie crust
Filling
1 (15-ounce) can pumpkin puree
1 cup packed brown sugar
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
1-1/2 cups ( 1 can or 12 fl. oz.) evaporated milk
2 eggs
2. In a small saucepan, whisk together pumpkin puree, brown sugar, spices, and salt. Over medium-high heat, bring to a simmer. (Cooking the canned pumpkin with the spices and sugar before baking significantly improves the flavor.)
6. Whisk the eggs in a bowl until uniform.
12. Bake at 425 degree F oven for 15 minutes. Reduce heat to 350 degree F. and bake for 30-40 minutes and bake until filling is puffed and lightly cracked around the edges and the center wiggles slightly when jiggled.
2 eggs
1. Adjust oven rack to the lower-middle position. Preheat oven to 425 degrees.
2. In a small saucepan, whisk together pumpkin puree, brown sugar, spices, and salt. Over medium-high heat, bring to a simmer. (Cooking the canned pumpkin with the spices and sugar before baking significantly improves the flavor.)
4. Cook the pumpkin, stirring constantly until thick and shiny, about 5 minutes.
5. Whisk in the evaporated milk, return to a simmer briefly, then remove from the heat.
5. Whisk in the evaporated milk, return to a simmer briefly, then remove from the heat.
6. Whisk the eggs in a bowl until uniform.
7. Add about half of the hot pumpkin mixture into the eggs.
8. Then add the remaining pumpkin mixture and whisk until uniform.
9. Pour filling into prepared uncooked pie crust.
10. Add cut-out fall leaves and place around the top of the pie.
11. Cover the pie crust with a pie shield or aluminum foil leaving the middle of the pie uncovered to prevent the crust from getting too dark.
12. Bake at 425 degree F oven for 15 minutes. Reduce heat to 350 degree F. and bake for 30-40 minutes and bake until filling is puffed and lightly cracked around the edges and the center wiggles slightly when jiggled.
13. Transfer the pie to a wire rack and cool until warm or room temperature before serving.
The pie can be refrigerated, wrapped tightly in plastic wrap for up to 3-4 days.
The pie can be refrigerated, wrapped tightly in plastic wrap for up to 3-4 days.
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