|
|
Post by FrozenPea on Nov 1, 2024 15:13:43 GMT
I use libby packed pumpkin and the recipe on the label but a bit more of the spices plus I add vanilla.
My dh makes the crust and we pre-bake it for 10 minutes.
And always serve with homemade whipped cream.
My family loves pumpkin pie. I have also made it as custard for those who are gluten free (or my son who hates pie crust) by baking the filling mix in ramekins.
Recipe
1 (9 inch) unbaked deep-dish pie crust
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 (15 ounce) can Libby's 100% Pure Pumpkin
1 (12 fluid ounce) can Nestle Carnation Evaporated Milk
Plus vanilla maybe a teaspoon or so
I throw everything in a bowl and mix well and pour into pie crust.
Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature.
|
|
|
|
Post by Darcy Collins on Nov 1, 2024 16:14:28 GMT
My parents are the best pie makers, I am still learning. It's cold butter, very little mixing (we use food processor), very little handling.. only small drops of water that you need to help it combine. Your climate may require more or less. It can almost be crumbly then put it in plastic wrap to chill, kind of push it together in the wrap. Enough time chilling and resting. Regarding the blind bake, you need pie weight... can use parchment paper inside the crust with any type of dry beans to weigh it down, but they also sell pie weights. I've been trying for years, it def takes practice. There is one crust I do that is cheating because it uses an egg, but that def helps it keep together. My MIL uses an egg - it's not cheating if it works! |
|
|
|
Post by malibou on Nov 1, 2024 16:22:16 GMT
I'm not a fan of pumpkin pie, and it is mostly the crust that is a problem for me. I just don't feel like the crust does anything for the pie. Several years ago I made a gingerbread pie crust for my pumpkin pie, and it has been a game changer. I now love pumpkin pie, just not the traditional one.
|
|
styxgirl
Pearl Clutcher
Posts: 3,970
Jun 27, 2014 4:51:44 GMT
|
Post by styxgirl on Nov 1, 2024 18:04:30 GMT
How cool you made you first pumpkin pie! Yes, the crust is the trickiest part. Just don't over mix it! And, here is the proper way to eat pumpkin pie!  This is a good recipe if you have a food processor, that makes it easy! Easy Pie Crust recipe with video(The video is the LAST one on the page ... the others are advertisements. LOL) Thank you, I will try this! It is a little bit different than the recipe I used, but the same ingredients. I like her detailed instructions here! I think that the BUTTER makes it taste awesome! |
|
|
|
Post by bc2ca on Nov 1, 2024 18:19:16 GMT
I'm not a fan of pumpkin pie, and it is mostly the crust that is a problem for me. I just don't feel like the crust does anything for the pie. Several years ago I made a gingerbread pie crust for my pumpkin pie, and it has been a game changer. I now love pumpkin pie, just not the traditional one. My favorite version of pumpkin pie is a pumpkin cheesecake with gingersnap crust.  |
|
|
|
Post by KiwiJo on Nov 1, 2024 18:58:54 GMT
New Zealander here, and we make/eat a lot of pies - though to most of us, a pie almost always has a pastry top and bottom. If there’s pastry only on the bottom, we would think of it as a tart or a flan So, the pastry… For a sweet pie, I would use a “shortcrust pastry”. It has more fat (butter) in it than other pastries and is not flaky or puffy when cooked. It’s sometimes called a ‘sweet short pastry’ though you can make it without sugar of course. It turns out light and crumbly and I imagine that rainangel was thinking of this sort of pastry when she asked about using a shortbread recipe for the pastry (no, I wouldn’t use a shortbread recipe, but you could try using a shortcrust pastry for pumpkin pie). For savoury pies, we would usually use either flaky, puff, or rough puff. They have similar ingredients but differ in their ratio and the way they’re made. I think that what people above seem to have been talking about, is what I would call ‘flaky pastry’: mix the ingredients and roll out the pastry, ready to make the pie. I use this for savoury pies (like bacon and egg - a Kiwi (and Aussie) classic.) Puff pastry is fabulous, make a gorgeous light puffy/pastry, but it’s very complicated to make. You make a dough and form it into a thinnish slab, then you put a layer of butter on top, and fold the dough into thirds then roll it thin. Repeat several times, to incorporate the butter in to the dough. Rough puff is similar but you just add blobs of butter which makes it easier to incorporate, but doesn’t produce as luxurious a pastry. I don’t make any type of puff pastry, I’m not that dedicated! Oh, and BTW rainangel, the spices in pumpkin pie are Christmas spices for me too.  |
|
