hooglorange.blogg.se - Pumpkin pie fromscratch

The very center of the pie should jiggle slightly if you shake the pie. Take the pie crust out of the refrigerator, and pour the filling in. You can do this by hand, too, mixing well with a whisk or large spoon. Place all of the pie ingredients in a blender (you can also use a clean food processor). Refrigerate the crust for at least 20 minutes. Place the dough into the pie dish, smooth it into the corners, and trim the edges. Shape the dough into a disk, sprinkle the working surface with some flour, and, using a rolling pin, roll the dough out into a circle, several inches larger than your pie dish. Add the cream cheese to the dry mixture, and pulse (or cut with a pastry cutter) until everything is well combined. You can also do this by hand, using a pastry cutter or a fork.

Then add the cubed butter, and pulse until the mixture resembles a coarse meal or coarse crumbs. In the bowl of a food processor, pulse the flour and sugar until combined. But even if you make your own crust, it’s really not difficult or time-consuming at all. If you choose to use a store-bought crust, the whole process takes just a few minutes. Making pumpkin pie is basically as easy as mix, and bake.

Pumpkin Pie Spice: You can make your own, using cinnamon, ginger, nutmeg, cloves, and cardamom or you can use a pre-made pumpkin pie spice blend.

Vanilla: Pure vanilla extract gives the best flavor, but vanilla flavoring is fine too!.

Eggs: Whole eggs bind the custard mixture together and give it body.

Dulce de Leche: While you can make this at home, I prefer to use a can of dulce de leche-it’s easy and quick, and tastes heavenly!.

Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling, which has lots of added ingredients.

Cream Cheese: Adding cream cheese to pie crust makes a tender, golden-brown, and full-flavored crust with no guesswork!.

Either way, make sure it’s cubed, and chilled until cold and hard.

Butter: I use unsalted butter, but you can use salted if you prefer.

Sugar: Brown sugar, confectioner’s sugar, or granulated sugar-it’s up to you! You only need a couple of teaspoons to slightly sweeten the crust.

The texture of the crust may be more crumbly.

Flour: This pie crust works best with all-purpose flour, but you can also use a gluten-free 1:1 all-purpose flour blend.

It’s a simple list, because this recipe is truly easy and foolproof! Note: while you can make your own crust as directed, you can also substitute a pre-made, refrigerated pie crust. Here’s a rundown of the ingredients for this classic pie. Yum! Bake it up in a tender homemade pie crust, and you’ve got a real winner! What You’ll Need

The pumpkin filling is redolent with real vanilla, real pumpkin, pumpkin pie spice, and a touch of dulce de leche. This pumpkin pie recipe is super easy, and turns out golden-brown and scrumptious. Even people who don’t really like pie are likely to line up for a slice of pumpkin pie at Thanksgiving! There’s just something about the smooth, sweet custard filling, warming spices, and flaky crust that sparks that holiday feeling. Of all the yummy pumpkin-flavored treats out there, traditional pumpkin pie has got to be the most iconic. A Warm and Festive Homemade Pumpkin Pie Recipe