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pumpkin pie

I want to make a 12 inch pie instead of 9 inch. I don’t need to buy pies for Thanksgiving!

I might try that next time, and lend my results. I just made this pie and used my Ninja blender and it worked perfectly so you can definitely use your vitamix!

Happy Thanksgiving! Pulse until the mixture is crumbly with lots of chickpea-size clumps of butter and shortening within. In the end, I went with a mostly butter dough with a little bit of shortening added for tenderness. Hi Chantal, Yes, that’s fine, but the dough won’t hold its shape when you bake it — you’ll lose those pretty crimped edges. Over 100 people disagree with you, including me, so maybe you should question your “50+ years” of cooking experience. It will seem all wrong but don’t worry, it will come together. Your email address will not be published. Would love to add my son-in-law’s syrup to this! Happy Thanksgiving! Hi Jenn, I often make your recipes, but this is the first review from me. I have made other pie doughs in the past, but this one is a keeper, the shortening made all the difference!

The canned pumpkin pumpkin pie (say that 3 times fast) was a little more sturdy when baked for the same amount of time. I took the pumpkin pie to a community Thanksgiving dinner today. Would this recipe work with fresh pie pumpkin? Thank you! This will be a new Thanksgiving regular tradition in our house. You’ll definitely have leftover cranberries – they’re tasty for snacking. I also made your sweet potato and stuffing recipe — those were also great. You could certainly give it a try Helen. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Well, for such a seemingly simple dessert, pumpkin pie can be tricky to make. My Great Pumpkin Pie Recipe is here today. I’m looking forward to trying this. I am making this for the first time and am so excited from all the positive feedback Are you using kosher salt or fine grained table salt for your recipe? Yes, Cindy, you can freeze this. PS We love your Caesar salad and have made it over and over and over again.

The texture of the pie is smooth, and the flavor is off the hook! Then you had us bake the crust first for 40 minutes, then another 60 with the filling. This pumpkin pie recipe is the best ever!

This receipe looks amazing and I’m looking forward to making it for Canadian Thanksgiving this weekend.

I made your recipe last weekend as a trial before his birthday and he absolutely loved it as did I and the rest of the family too. Unfortunately, I had my pie in the oven for almost an hour and a half now (including the last 15 mins at 350), and it is still raw as can be in the center. I made fresh whipped cream as a topping and piped it on each slice as I served it. My soon to be 15 year old son was born on thanksgiving and has not had a birthday cake since his 2nd birthday. Pour pumpkin pie filling into the warm pre-baked crust. The crust is so flaky and the filling is the best.

So flaky and crispy, not soggy at all! This is a rich, spicy pie that slices well and has a bright pumpkin flavor. Can you make this pie ahead of time or freeze this pie? Please lmk how it turns out!

I followed your recipe and it is in the oven right now but it looks too watery.. Thanks so much! I have never made pumpkin pie before and was a bit nervous seeing all the options out there. Yet another winner! The crust looks great, but not sure why it took over 2 hours to cook. I really want to try this recipe but I don’t have evaporated milk on hand. I’m making it again because it was such a hit!! Is it okay if it comes out like this? I hurriedly took it out and refridgerated it for an hour then rolled it out, but then when I tried to pick it up to drape over the rolling pin, it was crumbly and did not hold its shape.

thank you for sharing a great recipe! Would you recommend doing this? It was so easy to make and came out not only beautiful but it tasted amazing! I normally don’t review or rate recipes but I feel this one deserves a rating. It does make a bit of a difference. And I am forever grateful.

I scratched my head a bit when I saw the pepper, but it works! I’d love to hear how it turns out if you try it with cornstarch! If I were going to make a spicier pumpkin pie, I’d use the measurements in this recipe and multiply by 1.5. Thanks . While the flavor of this pie was very good, the texture not and crust hard. I had to bake an additional 20minutes for center to be slightly jiggly. Check for doneness at minute 50, and then 55, and then 60, etc. But I saw this and have had fabu Ous experience with every other recipe off this site so… Anyhow, even though this received doesn’t seem very different , the end result was amazing!!¡! I have tried multiple different recipes for pumpkin pie. At this time, the center of the pumpkin pie will be slightly wobbly. .

This was my first time EVER baking a pie. You will need a deep dish pan however. And thanks for all the wonderful and new go-to recipes. Two hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie from the oven while the center is still wobbly; overcooking it will cause the filling to crack. I am getting ready to attempt to make this pie.

I don’t have a food processor yet.

I’d love to hear how it turns out! You can also leave off the sugared cranberries. It sounds like you didn’t have enough water in the dough — in my experience, you always need at least 3-4 tablespoons. Hosted a thanksgiving for uni friends in New Zealand and wanted it to be great and it did not disappoint!! This recipe has you cook the pie shell first !!

I’m Sally, a cookbook author, photographer, and blogger.

Question: Does this custard recipe fit into a regular store bought pie crust? I tried making the crust but it did not turn out quite right. Again, I am so appreciative of your recipe site. Thank you so much!

Just make sure you still add the pepper that the recipe calls for. Thanks! Recipe looks great and will use this year. There’s always whipped cream .

Thank you for your reply to my general question. . Happy early Thanksgiving. Hi Katy, Hmmm it’s hard to say — it’s not what I’d call dense but it’s not mushy either. Want to temper the sweetness of this pie by reducing its sugar? Very disappointed, the crust was overbaked . I made this pie for my family, and it’s the first time I’ve attempted pie. The pepper left an after-taste that I didn’t like. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. The flavor was spot on and I absolutely loved it!

Hi Anne, I haven’t tried this without evaporated milk, so I can’t say for sure, but I suspect that’s what caused the problem. Would be a delicious custard type dessert.

I followed the recipe exactly. I’m planning to try your recipe, and wondering if you or anyone else have used fresh puréed pumpkin, instead of canned??? Thank you!

No one spice dominates the other. It was.

I love your recipes; everything I have tried so far has been great. I was assigned the pumpkin pie this year. Best Pumpkin Pie I’ve ever made!

Here’s how to make it…. I’m currently making it a third time for our family dinner tonight (pumpkin goes with spaghetti, right?). It’s is the best pumpkin pie because it actually has a bit of spice in it.

If so should I try a lower baking temperature?

This is now my go to recipe for the perfect pumpkin pie. With this recipe I was able to make one 9×1.25” pie and 7 mini pies. The shame! I’ve never left a review online before either, but feel compelled to share and to say thank you so much for making this available. Hi Emily, I don’t think any changes will be necessary. My husband requested a pumpkin pie for his birthday and I’ve never made a pie from scratch before. Thank you for this recipe, Jenn. Here are some tips for doing that. . Hi Jen, If I use an actual pumpkin that I cooked and baked , what would be the measurement in cup ? Thank you for the great recipe.

My dough was not crumbly when it came out of food processor … should I try again?? To be honest, I had already made my favorite pie crust and frozen it, but it’s quite similar to the one in this recipe.

I also used my own pumpkin purée which is wetter than canned. Thanks. Just bought your cookbook after finding and making so many of your recipes found on the web.

This is the best pumpkin pie!! THIS IS EXCELLENT!! Notes/Adjustments: -I had to bake the crush about 10 minutes longer than listed, but every oven is different, so, no big deal. Enjoy! This recipe has a custard like texture with a balanced yet delicate spice profile.

Did you by chance use fresh pumpkin instead of canned? Thank you so very much!

At last, with my crust and filling conundrums solved, I had the foolproof pumpkin pie I’d been searching for. I don’t have any unsalted available because I am using a vegan substitute for the crust. I didn’t have time to pre bake the shell like Jenn, so my crust didn’t come out quite as golden, but the bottom seemed to bake without incident. Thank you so much for your wonderful, trustworthy recipes ~ they are consistently my “go to’s”! The pie did not set after 60 minutes , I had to bake my pie an additional 45 minutes.

The last thing I did differently was to use freshly roasted pumpkin from my garden instead of canned. The debate in my family is always between apple and pumpkin, and this time even my dad who always favors apple said he preferred the pumpkin pie! Enjoy! Thank you so much for sharing this recipe.

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