Post by Loupy on Oct 16, 2018 22:49:23 GMT -7
HOMEMADE PUMPKIN PIE
From: Becky Hardin @ www.thecookierookie.com/brown-sugar-pumpkin-pie/
Pumpkin Pie is a must make for Thanksgiving. This Homemade Pumpkin Pie Recipe is an elevated classic by using Brown Sugar! If you’ve wondered How to Make Pumpkin Pie and thought it was too difficult for you, today is the day to learn. This Pumpkin Pie Recipe is delicious and SO EASY! Don’t miss out.
Prep time: 10 min
Cook time: 1 hour
Total time: 1 hour, 10 mmin
Serves: 6-8
INGREDIENTS
PIECRUST:
1 single pie crust homemade or storebought
PIE FILLING:
1 cup packed dark brown sugar
2 eggs
½ teaspoon table salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
1 15 ounce canned 100% Pure Pumpkin / Pumpkin Purée
1 cup heavy cream
WHIPPED CREAM:
1 cup heavy cream or whipping cream
½ teaspoon vanilla extract
2 tablespoons confectioner’s sugar powdered sugar
1 tablespoon dark rum or bourbon optional
GARNISH:
Honey Roasted Pecans optional
INSTRUCTIONS
PIECRUST:
Preheat oven to 425°F, and place a baking stone (if available) on the middle rack.
Roll out piecrust and place it in a 9-inch pie plate.
Blind bake (or prebake) the piecrust 10 minutes by covering the inside and outer edges with foil and filling the foil with sugar – this will keep the crust in place during baking.
Place the crust in the preheated oven and bake for 10 minutes.
After 10 minutes, place the crust on a cooling rack, and very carefully (sugar will be hot), transfer the foil with the sugar to a heat-proof bowl.
Cool the crust completely.
PIE FILLING:
In a large mixing bowl, place brown sugar, eggs, salt, cinnamon, ginger, cloves and nutmeg.
Whisk together and add the pumpkin purée and heavy cream.
Whisk until ingredients are well incorporated.
Pour the pumpkin pie filling into the cooled piecrust.
Place the pumpkin pie in the 425°f oven, on the baking stone, and cook for 15 minutes.
Reduce the temperature to 350°F, and bake another 40-50 minutes or until a knife inserted in the center comes out clean. (*Note: If the crust is browning too quickly, cover the outer crust with foil or with a piecrust shield.)
Transfer the cooked pie to a cooling rack, remove the piecrust shield, and cool at least 2 hours before slicing.
Serve immediately topped with whipped cream or refrigerate.
WHIPPED CREAM:
Pour the whipping cream into a cold mixing bowl. With the mixer set on LOW, beat the cream until it thickens slightly. With the speed still on LOW, add the powdered sugar, vanilla extract and rum (or bourbon).
Turn the speed to MED-HIGH and beat the cream until medium peaks form.
TO SERVE:
Garnish each piece of pie with whipped cream and honey roasted pecans (if desired).
Enjoy!
Nutritional Information
Calories: 455
Total Fat: 28g
Sat. Fat: 15g
Cholesterol: 122mg
Ssodium: 281mg
Total Carbs: 45g
Fiber: 2g
Sugar: 30g
Protein: 4g
From: Becky Hardin @ www.thecookierookie.com/brown-sugar-pumpkin-pie/
Pumpkin Pie is a must make for Thanksgiving. This Homemade Pumpkin Pie Recipe is an elevated classic by using Brown Sugar! If you’ve wondered How to Make Pumpkin Pie and thought it was too difficult for you, today is the day to learn. This Pumpkin Pie Recipe is delicious and SO EASY! Don’t miss out.
Prep time: 10 min
Cook time: 1 hour
Total time: 1 hour, 10 mmin
Serves: 6-8
INGREDIENTS
PIECRUST:
1 single pie crust homemade or storebought
PIE FILLING:
1 cup packed dark brown sugar
2 eggs
½ teaspoon table salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
1 15 ounce canned 100% Pure Pumpkin / Pumpkin Purée
1 cup heavy cream
WHIPPED CREAM:
1 cup heavy cream or whipping cream
½ teaspoon vanilla extract
2 tablespoons confectioner’s sugar powdered sugar
1 tablespoon dark rum or bourbon optional
GARNISH:
Honey Roasted Pecans optional
INSTRUCTIONS
PIECRUST:
Preheat oven to 425°F, and place a baking stone (if available) on the middle rack.
Roll out piecrust and place it in a 9-inch pie plate.
Blind bake (or prebake) the piecrust 10 minutes by covering the inside and outer edges with foil and filling the foil with sugar – this will keep the crust in place during baking.
Place the crust in the preheated oven and bake for 10 minutes.
After 10 minutes, place the crust on a cooling rack, and very carefully (sugar will be hot), transfer the foil with the sugar to a heat-proof bowl.
Cool the crust completely.
PIE FILLING:
In a large mixing bowl, place brown sugar, eggs, salt, cinnamon, ginger, cloves and nutmeg.
Whisk together and add the pumpkin purée and heavy cream.
Whisk until ingredients are well incorporated.
Pour the pumpkin pie filling into the cooled piecrust.
Place the pumpkin pie in the 425°f oven, on the baking stone, and cook for 15 minutes.
Reduce the temperature to 350°F, and bake another 40-50 minutes or until a knife inserted in the center comes out clean. (*Note: If the crust is browning too quickly, cover the outer crust with foil or with a piecrust shield.)
Transfer the cooked pie to a cooling rack, remove the piecrust shield, and cool at least 2 hours before slicing.
Serve immediately topped with whipped cream or refrigerate.
WHIPPED CREAM:
Pour the whipping cream into a cold mixing bowl. With the mixer set on LOW, beat the cream until it thickens slightly. With the speed still on LOW, add the powdered sugar, vanilla extract and rum (or bourbon).
Turn the speed to MED-HIGH and beat the cream until medium peaks form.
TO SERVE:
Garnish each piece of pie with whipped cream and honey roasted pecans (if desired).
Enjoy!
Nutritional Information
Calories: 455
Total Fat: 28g
Sat. Fat: 15g
Cholesterol: 122mg
Ssodium: 281mg
Total Carbs: 45g
Fiber: 2g
Sugar: 30g
Protein: 4g
