Step 2 In a large food processor, pulse flour, sugar, and salt until combined.Step 1 Make the crust: Place flour and butter into freezer for 30 minutes before starting crust process.Looking to use up any extra cans of pumpkin puree? Check out our top pumpkin puree recipes to ensure none of that fall staple goes to waste.Įditor's note: This intro was updated to add more information about the dish on September 26, 2022. Partially baking the crust before you add filling - especially custardy fillings like pumpkin - will help prevent the bottom from turning into mush.įinally, don't forget to top it with our easy, homemade whipped cream (is pie ever really complete without it?). ![]() This will further help your crust from shrinking once in the oven. ![]() If you have the extra time, give the crust 15 minutes in the refrigerator after draping into the pie pan before trimming or crimping. Place the whole thing in the fridge for 30 minutes or the freezer for 10 minutes. Instead you can just add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and ground nutmeg.Īfter draping the pie crust into the pie plate and crimping the sides, it’s important to chill the dough to keep the crust from slumping in the oven. We're big fans of making our own pumpkin spice blend - but you don't even need to do that. You don’t actually have to buy pumpkin pie spice. If you don't have apple cider vinegar, distilled white vinegar, vodka, or lemon juice will work too. Just a little bit of vinegar in the dough helps make your crust more tender and the dough easier to work with. The entire pie can also be made ahead of the big day! Once completely cool, wrap it and store in the refrigerator for up to 1 day before serving.Īpple cider vinegar is the secret ingredient. Then pour it into the par-baked crust and bake as usual. When you’re ready to bake the pie, defrost the pumpkin filling in the refrigerator or under cold running water, and stir to make sure all ingredients are well mixed. Store the bag laying flat in the freezer for up to one month. Scrape it into a 1 gallon zip lock freezer bag, squeeze out as much air as possible, and seal. Just like the pie dough, you can easily make your filling ahead of time for easy prep on the big day. Prepare the filling below (Step 8). Plus, by stocking up, you'll never have to wait for pie dough to rest ever again. Simply defrost the dough in the fridge overnight (or at least 5 hours ahead) when you have a pie craving. Make a few batches of a double-crust pie dough recipe every few months, wrap them tightly in plastic wrap or a freezer safe bag and stash them in the freezer. Once you start making pie dough in advance, your whole life will change. You can make the pie dough ahead of time. The Art of Doing Stuff now receives over half a million views per month and has been featured in Better Homes & Gardens, Style at Home and Canadian Gardening magazines.Every Thanksgiving dessert table needs a pumpkin pie, right? Our best-ever pumpkin pie is not only creamy and delicious, but so simple and easy to perfect. Here's everything you need to remember when trying your hand at our staple Thanksgiving pie: She started the blog The Art of Doing Stuff ( as a creative outlet for her writing and endless home projects. Karen Bertelsen is a Gemini Award nominated television host who has appeared on some of Canada's major networks including HGTV, W Network, Slice and MuchMoreMusic. Yeah, I know - it just keeps getting better and better. Want to make this pumpkin pie even better? Top it with whipped cream sweetened with maple syrup instead of sugar. (Or at least until it’s mostly set and no longer hot enough to burn your mouth.) ![]() (If you wait until the knife comes out perfectly clean, the pie will be overdone.)Ĭool the pie on a wire rack for a couple of hours to allow it to set completely. Turn the oven down to 350☏ and bake an additional 40 – 50 minutes or until a knife inserted into the center comes out fairly clean. ![]() Fill with pumpkin pie filling.īake the pie at 425☏ for 15 minutes. Roll out your favorite homemade pie crust and line your pie plate with the dough. Now add your homemade pumpkin puree! Mix well.Īdd the can of evaporated milk to the rest of the ingredients and mix well again. Add the sugars, salt, spices and lemon zest into a bowl and mix.
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