Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pumpkin pie. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin Pie is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Pumpkin Pie is something that I have loved my entire life.
Fill Your Cart With Color Today! Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth.
To begin with this particular recipe, we must first prepare a few components. You can cook pumpkin pie using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Pie:
- Take 1 roll puff pastry
- Make ready 2 cups cooked pumpkin
- Get 3 eggs
- Take 1 1/4 cup sugar
- Get 2 tblsp cornstarch
- Get 1 1/2 tsp cinnamon
- Make ready 1/4 tsp nutmeg
- Prepare 1/8 ground cloves
- Take 1/8 black pepper
- Prepare 1 cup cream
- Prepare 1/4 cup milk
Pinch and crimp the edges together to make a pretty pattern. Cut pumpkin in half lengthwise; discard seeds. 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 separately, and then bake them the day of.
Instructions to make Pumpkin Pie:
- Preheat oven to 230 degrees. Prepare the pan. Once thawed, Roll out the pastry and place carefully on a greased pan. Don’t pull. Slightly tap to make sure that pastry is placed properly. I first folded the pastry the crimped it with a fork. In a blender, Purée the cooked and cooled pumpkin. I added a little bit of milk to help along.
- In a separate bowl, mox eggs and sugar well. Then add cornstarch, cinnamon, nutmeg, cloves, pepper and pumpkin purée and mix well.
- Add cream and milk and mix well. Pour into pastry and bake at 230 degrees for 15 minutes then bake at 190 degrees for 35-45 minutes or until an inserted knife comes clean. Cool down to room temperature. And serve.
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 separately, and then bake them the day of. Or you can make the pie, loosely wrap it in plastic wrap and keep it chilled in the refrigerator for up to two days. Part of the challenge with pumpkin pie is that there are a lot of variables. First, there's the type of pan you use: ceramic, glass and metal all behave differently.
So that is going to wrap this up with this exceptional food pumpkin pie recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
