Thursday, November 24, 2016

Pumpkin Pie

Pin It Pumpkin Pie

Pumpkin Pie
Happy Thanksgiving! I woke up at 5am today and after my first cup of coffee, I baked a pumpkin pie for our family dinner tonight. I will make another one this weekend for Allen and I. For the pie crust, I use Ina Garten's pie crust recipe (see link below). I use the pumpkin shape from Paula Deen Pie Press Cutter Set, and the leaf cutout is from Wilton Pie Crust Cutter & Stamp Set. The recipe is adapted from Libby's Famous Pumpkin Pie. I made the following adjustments to the recipe: I added 1/2 teaspoon of nutmeg, used light brown sugar in place of granulated sugar, and added 1/2 teaspoon of ground cinnamon. See recipe below.

Pumpkin Pie

Pumpkin Pie Ingredients
1 can (12 oz) NESTLE CARNATION Evaporated Milk

1 can (15 oz) LIBBY's 100% Pure Pumpkin

2 X-Large Eggs

3/4 cup Lightly packed Light Brown Sugar

1 teaspoon Granulated Sugar (to sprinkle with cinnamon over decorative cutouts)

1/2 teaspoon Coarse Salt

1 1/2 teaspoon ground Cinnamon (+ 1 tablespoon to sprinkle with sugar over decorative cutouts)

1/2 teaspoon ground Nutmeg

1/2 teaspoon ground Ginger

1/4 teaspoon ground Cloves

Pumpkin Pie right out of the oven

Pumpkin Pie Cutout Directions
Roll out 1 pie crust and make as many pumpkin and leaf cutouts as you wish.

Place cutouts on a cookie sheet lined with parchment paper.

Brush cutouts lightly with water.

Take 1 teaspoon of sugar and 1 tablespoon of cinnamon, and combine in small bowl.

Lightly sprinkle cinnamon-sugar on top. Put aside for now.

Crust cutouts (always make extras just in case)

Pumpkin Pie Directions
Heat oven to 425 degrees.

In a medium sized bowl, add sugar, salt, cinnamon, nutmeg, ginger and cloves and combine with a spatula. Put aside for now.

In a large bowl, beat eggs with whisk. Add pumpkin and sugar-spice mixture and combine with spatula.

Gradually add evaporated milk stirring with spatula just until combined.

Let pie crust come to room temperature for 15 minutes and place into glass or ceramic pie dish and press sides and bottom firmly.

Crimp crust or decorate as you wish.

Pour pumpkin pie mixture into pie shell.

Bake pumpkin pie at 425 degrees for 15 minutes.

Slice of yummy Pumpkin Pie
Place crust cutouts in oven for 7 to 9 minutes until crust is golden brown. Remove and place on wire rack to cool.

After the first 15 minutes of baking, reduce oven temperature to 350 degrees, place pie shield (I use Mrs. Anderson's Pie Crust Shield) or cut strips of aluminum foil over crust.

Bake for another 40 to 55 minutes until cake tester or toothpick comes out clean. My pumpkin pie took 45 minutes to bake.

Cool pumpkin pie on a wire rack for 2 hours before serving.

After first 20 minutes of cooling, place decorative cutouts gently on top of pie.

If not serving right away, carefully cover with foil and refrigerate until you are ready to serve it.

For the Ina Garten Pie Crust recipe, visit:
http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe.html

For Libby's Famous Pumpkin Pie recipe, visit:
https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

Enjoy!

-Sophia/Two Frys

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