Pumpkin Pie From an Old-fashioned Thanksgiving

Spring to Recipe

One of the most popular desserts that is served effectually the holidays is pumpkin pie. And although you could order one from your favorite bakery, it is super easy to brand your ain.

Nothing fancy, no crazy ingredients, simply a unproblematic, but delicious pie that is cooked in a light and flaky, golden crust.

And beyond popular belief, you don't have to make a bootleg crust to make the perfect pie. Refrigerated pie crusts have come a long way and are non only succulent, but are a huge time saver too.

And then this year, when you are planning to make dessert for Thanksgiving, Christmas or your side by side family unit or friends gathering, exist sure to salve this easy recipe that everyone is sure to love!

Succulent homemade pumpkin pie with a scoop of homemade whipped cream!

Archetype PUMPKIN PIE RECIPE

INGREDIENTS

• Refrigerated Rolled Pie Crust or Homemade Pie Chaff
• Canned or Fresh Pumpkin Puree, NOT Pumpkin Pie Filling
• Sweetened Condensed Milk
• Eggs
• Pure Vanilla Extract
• Pumpkin Pie Spice
• Lite Brown Sugar

INSTRUCTIONS

The offset footstep is to preheat the oven and set the pie plate. Roll out pie crust so that information technology is two inches wider in diameter than your pie plate.

Carefully roll the pie chaff around a rolling pivot that has been generously floured to foreclose sticking. So carefully lay it on summit and in the center of the pie plate.

Although homemade pie crust is not hard to make, I have found that it is easier to purchase a refrigerated pie crust from the grocery shop. They actually taste astonishing!

Gently press the crust into the dish, being sure that there are no air pockets where the side and bottom of the dish see.

Get out nearly 1/iv inch border around the top of the chaff and cut off and discard the excess. So scallop the edges past placing your pollex of one hand on the inside edge of the top of the crust, and using your other hands to pinch the dough effectually your thumb. Echo this procedure around the entire top edge of the pumpkin pie crust.

Now poke the bottom surface of the crust with a fork several times to brand vent holes. Then place a piece of parchment paper over the lesser and sides of the chaff.

Bullheaded Bake The Crust

Add together pie weights or dried beans on top of the parchment paper, merely enough to cover the bottom of the crust. So place in a preheated oven for 12-15 minutes or just until the pie crust edges begin to plow to very light brown in color.

Remove the crust from the oven and set aside to prepare the filling.

Crimp the edges of the crust with your fingers or around a wooden spoon handle and prick the bottom of the pie crust with a fork to prevent it from bubbling upward.

Although well-nigh standard pumpkin pie recipes do non require yous to pre-bake the crust, information technology is crucial that you lot do so. Otherwise the bottom of the crust will be soggy when you serve the pie.

However, if you are in a hurry and there is no time to pre-bake the chaff, experience free to skip this process. Although be sure to form the chaff as instructed and do not prick the lesser with the fork.

This will assist prevent the pie filling from seeping through the holes and called-for on the lesser of the pie plate.

Prepare The Filling

In a large bowl add the pumpkin puree and sweetened condensed milk and mix until combined.

Add the remaining ingredients and whisk until smooth. Cascade the filling into the prepared pie crust.

Place the pie plate on a baking sheet lined with parchment newspaper or a silicone baking mat. Then place the pan in the oven and immediately reduce the oven temperature to 350°F and bake for an additional twoscore-l minutes

Embrace the pie chaff edges with foil or a pie shield if it they begin to brownish too quickly. The pie is done when the center of the pie jiggles no more than than the circumference of a dime in the center.

As before long as the pie has a tiny jiggle left in the center of the pie, remove it from the oven and let it absurd.

Yous tin also test the doneness of the pumpkin pie by inserting a knife near the heart of the pie. If it comes out generally make clean and so the pie is washed. However, this method of checking doneness will leave a crevice in the center of your pie (which can be hidden later with a thick layer of whipped topping).

Plow off the heat and prop open the door of the oven. Allow the pumpkin pie to cool in the oven for 20 minutes.

And then remove the baking sheet and pie from the oven and place on a cooling rack to cool completely.

Savor! Mary

Other Favorite Vacation Dessert Recipes

• Old Fashioned Apple Pie
• Pecan Pie
• Homemade Red Pie
• Pumpkin Stuffed Brownies
• Caramel Apple Pie Bars
• Apple Pie Dump Block
• Strawberry Pretzel Dessert Squares
• No Bake Snickers Cheesecake
• Instant Pot Reddish Cheesecake
• Instant Pot Oreo Cheesecake

And for all of my favorite dessert recipes, be sure to visit my Dessert Recipe Page located under the Recipe tab at the elevation of this article.

To receive our 3 RecipeArticles in your inbox each week, sign upwardly for our costless email listing located in the middle of each recipe or email me at contact@makeyourmeals.com. Y'all tin also follow u.s. onFacebook and Pinterest. This commodity may contain affiliate links where a small-scale committee is paid if you purchase a product at no additional price to you.

Prep Fourth dimension 10 minutes

Cook Time ane hour

Total Time 1 hr x minutes

Ingredients

• 15oz. can pumpkin puree or fresh pumpkin puree, not pumpkin pie filling
• 14 oz tin Sweetened Condensed Milk
• 2 large eggs
• i teaspoon pure vanilla extract
• 1 ane/ii teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 425°F.
2. Ringlet out pie crust and place in a pie pan. Poke the bottom with a fork several times and scallop the edges or crimp with your fingers.
3. Bake the pie chaff for x-fifteen minutes or until the crust just begins to plow light brown in color. Remove from the oven and prepare bated.
4. In a large bowl add the pumpkin puree and sweetened condensed milk and mix until combined. Add the remaining ingredients and whisk until smooth.
5. Pour the filling into the prepared pie crust.
6. Reduce the oven temperature to 350°F and broil for an additional 40-50 minutes Cover the pie crust edges with foil or pie crust shield if it browns as well quickly.
7. The pie is done when the centre slightly jiggles less than a dime in circumference or a pocketknife inserted nearly the center comes out fairly clean. Turn off the oven heat, open the oven door and let the pie cool for 20 minutes.
8. Remove the pie from the oven and let information technology cool completely.

Notes

Let absurd completely. Recipe provided by Make Your Meals

Nutrition Data:

Yield:

8
Amount Per Serving: Unsaturated Fat: 0g

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