Recipe: Pumpkin Pie
Pumpkin Pie
1 Chill 9" Pie Crust
1 can/15oz Pure Pumpkin puree
3 Room Temperature Eggs
1 tsp Vanilla extract
1 tsp corn starch
1/2 tsp salt
3/4 tsp of Grounded Ginger
3/4 tsp Grounded Cinnamon
1/4 tsp grounded Nutmeg
3/4 cup of Light Brown Sugar for brighter orange color and presentation
1 can/12oz Evaporated Milk
Preheat oven to 375F
Take the eggs out to reach room temperature
Blind baking the pie crust
Place a wrinkled parchment paper on top of the pie and pour the baking beans/pie weight in to avoid pie crust bubbles from baking.
Bake for 30 minutes
Reset oven to 325F.
Remove pie from oven and brush egg white onto the hot pie crust to create a seal to avoid soggy pie.
Beat the eggs in a mixing bowl.
Add the pumpkin puree, vanilla extract, corn starch, salt, grounded ginger, grounded cinnamon, nutmeg, light brown sugar. Mix well.
Pour in the evaporated milk and mix well is important (but not over mix) for a smooth surface.
Put pie crust into the oven and slice it out for easy pouring and there is no need to transport the liquid into the hot oven.
Pour mixture slowly into the pie and bake for 50-55 mins at 325F.
Remove pie from oven and let it cool to room temperature.
Refrigerate the pie for a minimum of 6 hours or overnight.
1 Chill 9" Pie Crust
1 can/15oz Pure Pumpkin puree
3 Room Temperature Eggs
1 tsp Vanilla extract
1 tsp corn starch
1/2 tsp salt
3/4 tsp of Grounded Ginger
3/4 tsp Grounded Cinnamon
1/4 tsp grounded Nutmeg
3/4 cup of Light Brown Sugar for brighter orange color and presentation
1 can/12oz Evaporated Milk
Preheat oven to 375F
Take the eggs out to reach room temperature
Blind baking the pie crust
Place a wrinkled parchment paper on top of the pie and pour the baking beans/pie weight in to avoid pie crust bubbles from baking.
Bake for 30 minutes
Reset oven to 325F.
Remove pie from oven and brush egg white onto the hot pie crust to create a seal to avoid soggy pie.
Beat the eggs in a mixing bowl.
Add the pumpkin puree, vanilla extract, corn starch, salt, grounded ginger, grounded cinnamon, nutmeg, light brown sugar. Mix well.
Pour in the evaporated milk and mix well is important (but not over mix) for a smooth surface.
Put pie crust into the oven and slice it out for easy pouring and there is no need to transport the liquid into the hot oven.
Pour mixture slowly into the pie and bake for 50-55 mins at 325F.
Remove pie from oven and let it cool to room temperature.
Refrigerate the pie for a minimum of 6 hours or overnight.
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