![]() ![]() Add eggs, pumpkin, condensed milk, cream, maple syrup, and vanilla and whisk until smooth. Whisk sugar, cinnamon, salt, ginger, cloves, and nutmeg in a large bowl until no clumps remain. Crust can be baked 1 day ahead tightly wrap and store at room temperature. Transfer to a wire rack and let cool.ĭo Ahead: Dough can be made 3 days ahead keep chilled, or freeze up to 2 months. Brush inside of crust (not the crimped edges) with egg wash and continue to bake until crust is set and beginning to lightly brown in the center, 10–15 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Line dough with parchment paper or foil, leaving some overhang. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Roll out dough on a lightly floured work surface to a 14" round. Wrap with plastic wrap and chill at least 1 hour. Knead 1–2 times, pressing to incorporate any shaggy pieces. water at a time if necessary, but be careful not to overwork dough). ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. With motor running, drizzle in vinegar and 5½ Tbsp. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about 15 one-second pulses. Pulse sugar, salt, and 2 cups flour in a food processor until combined. ![]() If any cracks form, simply cover them with fresh whipped cream. To ensure the filling stays creamy, remove the pie pan from the oven when the custard is still a bit jiggly it will set as the pie cools. Sweetened condensed milk adds a decadent richness to the custard, while measuring the spices instead of using a premixed “pumpkin spice” blend, lets you hit just the right ratio to really highlight the flavors of the canned pumpkin purée (we like Libby’s). Finally, don’t worry too much about your crimping style, while a classic pinch crimp looks nice, a simpler fork crimp works just as well here. Blind-baking first (baking once before the filling’s added) means the bottom will stay crisp. This homemade pie crust comes together quickly and can be made up to three days in advance, so you won’t need to reach for a store-bought pie shell or frozen pie crust. If you’re new to pie baking, don’t feel intimidated. One commenter even declared, “I don’t think there enough words in the English vocabulary to describe just how wonderful this pumpkin pie recipe is.” This homemade pumpkin pie delivers on all of those fronts, and then some. And, perhaps most important, they should seriously tempt anyone who’s choosing from a vast and competitive Thanksgiving dessert spread (we see you pecan tart). They should have a perfectly spiced creamy filling. The best pumpkin pie recipes need to do three things to succeed. ![]()
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