开云体育

Easy Peasy Pumpkin Pie Recipe

Rhonda Fowler All Messages By This Member #16855 Pumpkin Pie Recipe Pumpkin Pie is so easy to make and has the best flavor and texture. It’s made with homemade pumpkin puree, which gives the pie silky smooth texture and wonderful pumpkin flavor. Prep Time5minutes?mins Cook Time1hour?hr Cool time5hours?hrs Total Time6hours?hrs?5minutes?mins Course:?Dessert Cuisine:?American ? 开云体育s:?8 ? Calories:?277kcal ? Author:? Ingredients Pumpkin Pie Filling 2?cup??(or 1 can of canned pumpkin puree) 1 1/2?cup?evaporated milk 2?eggs 3/4?cup?white granulated sugar 1/4?tsp?salt 1?tbsp?cornstarch 1?tsp?ground cinnamon 1?tsp?ground ginger 1/2?tsp?ground all spice 1/2?tsp?ground nutmeg Pumpkin Pie 1?refrigerated pie crust Instructions Preheat oven to 350°. Whisk all ingredients for pumpkin pie filling together until smooth. Spray the pie dish with cooking spray and sprinkle some flour over it. Gently shake the dish around to spread the flour, flip it over the sink or trash can, and tap on the bottom of it to shake off excess flour. Roll out pie dough and fit it into the pie dish, gently pressing to fit the form of the dish. The edges can be scalloped or left rustic.? Pour the filling into the pie pan. To prevent the crust edges from browning to quickly, cut 4 strips of aluminum foil that are about 2-3 inches wide and gently wrap them around the edge of the pie dish, covering the crust. Bake the pie for about 60 minutes.?Take the pie out and let it cool to room temperature. Cover the pie with plastic wrap and refrigerate for at least 4 hours. Notes Is my pie done??When the pie is done, it will still giggle a little in the middle but it will not be runny. Don’t worry about it giggling, it will settle as it cools and set while it’s chilled. Storing:?Best way to store homemade pumpkin pie is?in the refrigerator. Make sure to cool the pie completely and cover it?air-tight?with plastic wrap or aluminum foil. Properly stored, it will last?up to 4 days in the refrigerator.? Freezing:?You can easily freeze the whole pie after baking.?If planning of freezing the pie, bake it in an aluminum pie dish. Once the pie is baked and cooled, wrap it in a few layers of plastic wrap tightly. Wrap it in aluminum foil, label, and freeze for up to 2 months.? Nutrition Calories:?277kcal?\|?Carbohydrates:?40g?\|?Protein:?7g?\|?Fat:?10g?\|?Saturated Fat:?4g?\|?Cholesterol:?55mg?\|?Sodium:?230mg?\|?Potassium:?307mg?\|?Fiber:?3g?\|?Sugar:?26g?\|?Vitamin A:?9706IU?\|?Vitamin C:?3mg?\|?Calcium:?155mg?\|?Iron:?2mg Source: Will Cook For Smiles ~~~~~ Rhonda in MO

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