Easiest Way to Prepare Homemade Best Pumpkin Pie Ever

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, best pumpkin pie ever. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Learn how to make the best Pumpkin Pie Ever! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe! Discover the secret to rich, custardy pumpkin pie that won't crack in the oven. Best Pumpkin Pie Ever - Come for the Pie, Stay for the Dollop.

Best Pumpkin Pie Ever is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Best Pumpkin Pie Ever is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have best pumpkin pie ever using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Best Pumpkin Pie Ever:

1. Get 2 ½ cups All-purpose flour
2. Prepare 1 teaspoon Salt
3. Make ready 1 cups Unsalted butter , cold , cut into small pieces
4. Get ¼ cup Ice water , plus more if needed
5. Make ready 1 (15 ounce) can Pumpkin puree
6. Prepare 3 Egg yolks
7. Take 1 Egg large
8. Make ready 1 (14 ounce) can condensed milk Sweetened
9. Take 1 teaspoon cinnamon Ground
10. Take 1/2 teaspoon ginger Ground
11. Make ready 1/2 teaspoon salt Fine
12. Get 1/4 teaspoon nutmeg Freshly grated
13. Prepare 1/4 teaspoon cardamom Ground
14. Get 1/8 teaspoon Pumpkin pie spices

A chocolate cookie crust and cocoa powder-infused filling makes this marbled masterpiece perfect for your resident chocolate enthusiast. Delicious Ways to Roast Pumpkin Seeds. Beyond Pie Sugar pumpkins are very versatile. Try pumpkin roasted with olive oil and herbs to serve as a side dish, or tossed with pasta and creamy Cook's Note Most pumpkin pies are best served chilled, which can cause moisture to form on the surface.

Instructions to make Best Pumpkin Pie Ever:

1. In the bowl of food processor, combine flour and salt: pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some large pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender).
2. Ice water is added (with the machine running) until the texture of the dough is crumbly and just holds together; the dough should not be wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
3. Warp in plastic, and refrigerate at least 1 hour or overnight.
4. On a lightly floured work surface, roll out one disk of dough to 12-inch round. With a dry pastry brush, sweep off excess flour, fit dough into a 9-inch glass pie plate, Pressing into the edges. Trim dough to meet the edge of the pie plate. Prick the bottom of the dough all over with a fork. On a lightly floured piece of parchment, roll out the other disk of dough. Transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 min
5. For decorate if you want; Using leaf-shaped cutter or knife, from the sheet of dough. In a small bowl, whisk together the egg yolk and 1 tablespoon water lightly brush the bottoms of the leaf with egg wash, and gently press, slightly overlapping, to adhere to the dough, until the entire rim is covered. Lightly brush the decorated edge with egg wash, don’t let it pool. Chill pie shell until firm, about 30 min. Meanwhile, Preheat the oven to 375° F.
6. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edge are just beginning to turn golden, 15 to 20 min. Remove parchment and weights. Return crust to the oven, continue baking until light golden all over, 15 to 20 min more. Cool completely on a wire rack.
7. Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
8. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
9. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

Beyond Pie Sugar pumpkins are very versatile. Try pumpkin roasted with olive oil and herbs to serve as a side dish, or tossed with pasta and creamy Cook's Note Most pumpkin pies are best served chilled, which can cause moisture to form on the surface. To remedy, gently blot with a paper towel. This easy pumpkin pie contains NO sweetened condensed milk and is the only pumpkin pie recipe you'll ever need! I know that I'm making a bold clam when I say that this is THE Best Pumpkin Pie recipe EVER.

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