![]() I served it room-temperature with freshly whipped cream (with just a touch of vanilla sugar added) and every single person, even my father, went back for seconds. This was actually enough filling for TWO deep-dish frozen pie crusts I pre-baked them to manufacturer's instructions, then lined the edges with tin foil, filled, and baked at 350 for 50min as instructed, and that was completely right. I mention that because there might be someone out there who isn't into cheesecake, in which case I'd recommend you stick to a more traditional pumpkin pie recipe. This is an almost perfect pumpkin pie! The cream cheese gives it a lovely, light texture and it does have a hint of cheesecake-y-ness that works for most people. Cut into slices and top each piece with a generous amount of whipped cream. Place the pie on a wire rack and cool to room temperature. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set.Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Add the sugar and salt, and beat until combined. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer.I made a shield with foil for the edges of the crust and then filled and baked pie). I pricked the bottom and sides lightly and baked for 10 minutes until the crust was begining to turn golden brown. (I dispensed with lining the pie tin with foil and weights.Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Fit a piece of aluminum foil to cover the inside of the shell completely. Put the pie shell back into the freezer for 1 hour to firm up. Pinch and crimp the edges together to make a pretty pattern. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides.I would like to make only the filling and I would also like to make it in the microwave. It was less expensive than buying the canned and much easier to prepare than you might think! It was one of the best pies I have ever eaten. I used a fresh pie pumpkin from the patch at my church. Oh I didn't have whole milk so I used 2 percent with some half n half instead. Will be our go-to recipe from now on!Ĭreamy and yummy! Wonderful flavor. Roll out your dough on the thicker side and pre-bake thoroughly to provide enough textural contrast. Unbelievably creamy, the filling bakes up more like a mousse than a custard. Also beware that the spices can sink to the bottom if you don't pour the filling in right away so give it an extra swirl or scrape before pouring. It does take much much longer in the oven than the recipe says. (Although I use my own pie crust recipe.) The spices and texture (once completely cooled or chilled) is perfect. I've now made this three times in the last two months for holiday parties because it's so easy and it's the best pumpkin pie I've had. My friend made a pumpkin pie off the recipe from the back of the canned pumpkin and it had more flavor than this. I put in more cinnamon and cloves than it called for but still found it bland. Sometimes pumpkin pies recipes require sweet and condensed milk making the pie sickenly sweet. Perfect pumpkin pie! Will keep this recipe I make pies all the time, and this is for sure one of the best pumpkin recipes. This is a delicious pie! I love the real cream. I made a gingersnap crust, which gave it a little more depth.Ībsolutely awesome. Light custard, not too sweet and delicious! Used 1/2 cup dark brown sugar and 1/4 light brown and this gave the custard more depth and caramel taste. I used my own dough (gluten free), used my own pumpkin spice mix, which includes nutmeg. ![]() Got rave reviews! I did make changes based on other reviews. Sometimes I like this pie to have more flavour, but this one worked for my occasion.
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