![]() ![]() I decided to start with dessert because dessert is obviously the most important part. Why, you ask? Because compilations are the best, that’s why. So anyway, for the next couple of weeks I’m going to share my absolute favorite Thanksgiving recipes and recipes I plan on trying out this year. I don’t even remember what I posted a year ago. This really doesn’t help anyone, and let’s be honest most people forget they are even there. For a lighter dessert or snack, try fluffy pumpkin dip.For the next couple of weeks, we are going to play this little game called “How many Thanksgiving recipes can Justine make before Thanksgiving?” I know, I’ve already been down the pumpkin road a couple of times (ten times, if you are watching closely), but there is more to Thanksgiving than just pumpkin! I made the mistake last year of posting Thanksgiving recipes AFTER Thanksgiving. Try a bread pudding or pumpkin bread pudding topped with ice cream or whipped cream.Not a Pie: Looking for a change from a usual pie recipe? Pumpkin Crunch Cake tastes like the classic pie but feeds a crowd!.Creatives: Don’t be afraid to get creative for new favorites like Praline Pumpkin Pie, Apple Crumb Pie, or mini pumpkin pie cupcakes.Classics: Classic pie recipes we love include apple pie, sweet potato pie and of course pecan pie.It just isn’t a holiday meal without a great dessert: To serve, thaw at least 24 hours in the refrigerator. Bake as directed below and cool completely. It will keep about 4 days in the fridge (although it never lasts more than a day in my house).Ī baked pumpkin pie can be made ahead of time and frozen. Store homemade pumpkin pie in the fridge since it is made with milk and eggs (and no preservatives). My preference is room temperature so I remove it from the fridge about 2 hours before serving.Īdd some whipped cream, whipped topping, or fresh vanilla ice cream. Pumpkin pie can be served at room temperature or chilled (or even heated a little bit in the oven). Pumpkin pie can be made up to 2 days ahead of time and stored in the fridge.Pumpkin pie will be a little bit jiggly when it is done but it should not be wet or wiggly.A sprinkle of flour and sugar keeps the crust from getting soggy.Overcooking can cause cracks so once cooked remove it from the oven and place on a cooling rack. When it’s fully cooked, pumpkin pie will still have a slight jiggle. Voila! How to Know When Pumpkin Pie is Done ![]() Pour the pumpkin mixture into the prepared crust.īake and cool.Line a 9-inch pie plate or pie pan with a prepared pie crust, add a sprinkle of flour and sugar.The crust does not need to be pre-baked (or blind baked) for this recipe.Īdding a touch of flour/sugar to the crust before adding the pumpkin helps keep the crust from being soggy (or you can brush the crust with a bit of egg white instead). I prefer homemade pie crust but of course you can use store bought pie dough (or even a graham crust). Other IngredientsĪ couple of eggs, some canned milk, and white and brown sugar. You can substitute apple pie spice or even just cinnamon if it’s all you have. It is a combination of cinnamon, ginger, nutmeg, and a bit of allspice and ground cloves. We usually have a jar of homemade pumpkin pie spice which you can also buy at stores. Either works well in this recipe but we prefer canned pumpkin because it’s easier. Pumpkin pie filling can be made with either canned pumpkin or homemade pumpkin puree by roasting a pumpkin. It’s easy to make and best of all, it should be made ahead of time making it a great holiday dessert. When fall rolls around I’m ready for all things pumpkin (like these pumpkin pie cupcakes)! Ingredients in Pumpkin PieĪ pumpkin pie is made with relatively simple ingredients. ‘Tis the season for oversized hoodies, crunchy leaves, and brisk weather. No fall meal would be complete without featuring pumpkin pie topped with whipped cream. A spiced pumpkin filling inside a buttery flaky crust and baked until golden. This pumpkin pie recipe is the ultimate Thanksgiving dessert. ![]()
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