*DETAILED RECIPE HERE*
Feel free to comment any recipes you want me to do for fall! I’m thinking of creating a few halloween recipes soon too!
Here is the full recipe for my original pumpkin pie:
Ingredients for Filling:
– 1 can of pumpkin pie puree or you can use a small, fresh pumpkin
– 2 large eggs
– 1 can (12 ounces) of evaporated milk
– 1/2 of sugar
– 1/2 tsp of cinnamon
– 1/2 tsp of ground ginger
– 1/2 tsp of ground nutmeg
– 1/2 of grond clover
– 1/2 of salt
Ingredients for Crust:
– 3 cups of flour
– 1/2 of salt
– 1/2 cup of cold butter
– 6-14 tbsp of ice water
Directions:
1. Mix all wet ingredients with a whisk (pumpkin puree/pumpkin, eggs and milk).
2. Combine all dry ingredients (sugar and spices).
3. Combine the dry and wet ingredients and set aside bowl.
4. To make pie crust, mix flour and salt in a bowl. Cut the butter into small cubes and use a blender to mix with the flour and salt. The mixture should resemble coarse crumbs.
5. Add 2 ice cubes to 1 cup of water and let sit for 2 minutes. Add 4 tbsp of ice water into the mixture (one at a time) and mix after each. Keep adding 1 tbsp until the dough is moist enough to hold together.
6. Shape the dough into a ball and put in freezer for about 2 hours.
7. Cut dough in half and roll it on a lightly floured surface to a 1 inch thickness.
8. Grease a pan with butter or cooking spray. Place the pan on the dough to see if it fits and then transfer the dough into the pan.
9. Use two hand to flatten the dough into the pan and then pour the pumpkin filling.
10. Use the other half of the dough to make a design for the top of the pie.
11. Bake in the oven for 45 minutes at 400 degrees Fahrenheit. Let cool for at least 2 hours before eating. Enjoy!
Welcome back to my channel, guys. So, in this video, I’m going to be showing you how to make a pumpkin pie from pumpkin puree, but you can also use fresh pumpkin. So, I’m going to be starting with mixing all the wet ingredients, which includes your pumpkin puree and your two large eggs. In a separate bowl, you’re going to want to mix all your dry ingredients, including your sugar, cinnamon, ginger, nutmeg, and salt. [Music] Okay, so now it’s the part where you’re going to take all your dry ingredients and slowly pour them into the wet ingredients bowl. And after that, you’re going to add your evaporated milk in three separate parts. And just make sure to mix very gently when you do this so that there are no lumps and it’s more smooth. [Music] So, now that you’re done with that, you’re going to take an even bigger bowl. And this is going to be used for the dough for our pie. And you can use storebought dough, but personally, I think that homemade dough tastes much better. So, what you’re going to do is you’re going to take three cups of flour and make sure to sift the flour into the bowl so that there’s no lumps. Then, just add your butter. Make sure that it’s cold. And while you are mixing, you can also make your ice cold water on the side. And you can use your fingers to really get into the mixture because the goal is to make the dough into a large ball shape. And sometimes it’s kind of hard to do that only with a spoon. So, you can use your hands to really help you. And honestly, I don’t even know how many uh tablespoons of water I added because it might be different for you. But generally you should stick to about 6 to 14 tablespoons of water. Just make sure the dough is not too sticky. Once your dough is in a ball shape, you can stick it in the freezer for about 2 hours or up to 3 days. Then you’re just going to prepare the pan. And you can use a non-sticking spray, but I like to use butter because it’s more natural. Once your dough is chilled, then you can cut it in half and take one of the balls and roll it out to about a 1 inch thick um size. And then put it in your pan and make sure it gets into all the corners. And as you can see, I had a little bit of excess, so you can just cut it off. [Music] [Applause] [Music] Then take your filling and pour it into the pan. And you should not have any excess left. Okay. So now we’re going to take our second dough and we’re going to roll it out the same way to a 1 in thickness. But this one will be used for the design on top of the pie. And honestly, you can just improvise for this. But I went on Pinterest and I looked at different pictures of pies. And this is honestly I kind of made this one up. Like I combined different designs to make it. And you can follow along if you’d like. Um, all I did was I just cut six uh stripe pieces like this and then I rolled them up and made two braids because keep in mind if you do want to go around the whole um circumference of the pie, then make sure that your um your pieces are long enough to do that. So, I made two. And I did have a little bit of excess dough. So, you’ll see what I do with that next. [Music] So again, if you want to follow along with my design here, I’m just making five of these leaf shapes. Now, I don’t have any cookie cutters in the shape of leaves, so I did improvise. Um, and then I cut some little openings like this to make them a little bit more realistic. And I’m just going to put these five leaves uh symmetrically in the middle of the pie. And I didn’t know what to put in the middle. So, all I did was I just rolled up a little bit of dough into small circles. And honestly, like I feel like simplicity just goes a long way with pies. So, just kind of have fun with it. [Music] So, when your pie is finally done, make sure to let it rest for at least 2 hours because I made the mistake of not doing that and it wasn’t ready when I initially cut into it. But here’s the final result. And I hope you guys enjoy. Thanks for watching.
Dining and Cooking