By: Maya McRoberts
By making this on recipe, it will give the house an amazing smell, and it will make you feel warm and fuzzy on the inside. Enjoy!
This recipe is created by “Sally’s Baking Recipes”
Ingredients Needed:
Pie crust
Egg wash ( 1 large egg beaten with 1 tbsp milk)
One 15oz can (or about 2 cups, or 450 grams) pumpkin puree
3 large eggs
1 and ¼ (250g) packed light or dark brown sugar
1 tbsp cornstarch
½ tsp salt
1 and ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground or freshly grated nutmeg
⅛ tsp ground cloves
⅛ tsp black pepper
1 cup (240ml) heavy cream
¼ cup (60ml) milk
water
Materials Needed:
Measuring spoons
Measuring cups
Pie tin (9 inch deep)
Can opener
Mixer or bowl with a spoon
Spatula
Fork
Aluminum foil
Directions:
Preheat your oven to 375 degrees F.
Create an egg wash with a raw egg, and some milk or water
Carefully, place the pic crust into the 9-inch deep pie pan. Fold over any dough that is hanging, back into the pan to create a thicker crust. Crimp the edges with a fork or press down on it with your fingers. Brush the edges lightly with an egg wash mixture.
Then, time to make the pumpkin filling!
Whisk the pumpkin puree, 3 eggs, and the brown sugar together in your bowl or electric mixer, until it is all combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk next. You want to make sure that this is very well combined. Mixing fast and vigorously will help with this.
Now, pour the pumpkin filling into the crust pan. Only fill the crust about ¾ of the way up.
Next, you are going to bake the pie in your oven until the center of the pie is almost set. This should take about 55-60 minutes.
After 25 minutes of the pie being in the oven, be sure to cover the edges of the crust with aluminum foil, to prevent that part from getting burnt
Once it is done baking, only a small part of the center should be a bit wobbly.
Now that the pie is done, and has cooled for a few minutes, don't remove it from the pan just yet, but move it to a cooling rack, and allow it to cool completely for at least 3 hours before serving.
Last and definitely not least…ENJOY!!
(if you happen to have leftovers, make sure to cover them tightly with plastic wrap, and it can be stored in the refrigerator for up to 5 days!)
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