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!
29
STEPS
INGREDIENTS
The ingredients for this recipe
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.
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
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 to combine
After the simmering this is what it looks like
whisk in cream mixture until fully incorporated.
Whisk to combine
Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer
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
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
- 3/4c Sugar
- 1/4c Maple syrup
- 2.0tsp Fresh grated ginger
- 1/2tsp Ground cinnamon
- 1/4tsp Nutmeg
- 1.0tsp Salt