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How to cook pumpkin pie

For this recipe, I will only be making the pumpkin filling & the custard base. I am using store bought pie dough. Happy thanksgiving!

5
STEPS
INGREDIENTS
The ingredients for this recipe

The ingredients for this recipe

Grate 2 teaspoons of fresh ginger

Grate 2 teaspoons of fresh ginger

Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg & salt in saucepan; bring to  simmer over medium heat, 5 to 7 minutes.

Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg & salt in saucepan; bring to simmer over medium heat, 5 to 7 minutes.

Continue to simmer pumpkin mixture until thick  & shiny, 10 to 15 min while smashing the yam

Continue to simmer pumpkin mixture until thick & shiny, 10 to 15 min while smashing the yam

Preheat oven to 400f and make ur pie dough pretty getting ready to pre bake the dough

Preheat oven to 400f and make ur pie dough pretty getting ready to pre bake the dough

Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional min until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional min until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.

whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.

Whisk to combine

Whisk to combine

After the simmering this is what it looks like

After the simmering this is what it looks like

whisk in cream mixture until fully incorporated.

whisk in cream mixture until fully incorporated.

Whisk to combine

Whisk to combine

Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer

Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer

Rewhisk mixture

Rewhisk mixture

transfer to warm pie shell. bake pie at 400f for 10 min. Reduce heat to 300f and continue baking until edges of pie are set 20 to 35 minutes longer. (My pretty edges of pie dough were squashed by foil

transfer to warm pie shell. bake pie at 400f for 10 min. Reduce heat to 300f and continue baking until edges of pie are set 20 to 35 minutes longer. (My pretty edges of pie dough were squashed by foil

Not completely satisfied with the pie edges oh well, it's gna taste good. cool to room temperature, 2 to 3 hours. Enjoy!!

Not completely satisfied with the pie edges oh well, it's gna taste good. cool to room temperature, 2 to 3 hours. Enjoy!!

Time to eat!

  • 1.0c Milk
  • 1.0c Heavy cream
  • 3.0 Eggs
  • 2.0 Egg yolks
  • 1.0tsp Vanilla extract
  • 1.0 Can Of pumpkin purée
  • 1.0c Of drained candied yam from 15oz can
  • 0.0c Sugar
  • 0.0c Maple syrup
  • 2.0tsp Fresh grated ginger
  • 0.0tsp Ground cinnamon
  • 0.0tsp Nutmeg
  • 1.0tsp Salt