Homemade Pumpkin Pie IngredientsThese are the ingredients you’ll need to make this pumpkin pie recipe from scratch:· For the crust: all-purpose flour, salt, shortening, and cold water
· For the filling: cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, salt
How to Make Homemade Pumpkin PieYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this top-rated homemade pumpkin pie:1. Mix the flour and salt. Cut in the shortening, then add the water.
2. Shape the dough into a ball. Roll it out on a lightly floured surface.
3. Cut the rolled dough and fit it into the pie pan.
4. Beat the filling ingredients together, then pour it into the prepared crust.
5. Bake in a preheated oven until a knife comes out clean.
Can You Make Homemade Pumpkin Pie Ahead of Time?Yes! Homemade pumpkin pie is a great make-ahead dessert. Prep the pie a few days ahead of time and follow the storage instructions below.
How to Store and Freeze Homemade Pumpkin PieSince it is an egg-rich dessert, pumpkin pie should be stored in the refrigerator. Allow the pie to cool for at least two hours, then cover it and transfer it to the fridge for up to four days.To freeze pumpkin pie, wrap it in several layers of plastic wrap and at least one layer of aluminum foil. Freeze for up to one month. Thaw in the fridge.
Allrecipes Community Tips and Praise“Not being too experienced at baking, I found this surprisingly easy to make,” says Fredrick Seiler. “Can’t imagine why anyone would settle on canned pumpkin when using fresh is so easy.”“I loved the texture, and the flavors were excellent with a nice ginger accent,” raves Loris Paul. If you want a slightly more traditional flavor, add a little allspice, but I prefer the flavors of this recipe as-is. This will be our go-to recipe for pumpkin pie from now on.”“I just made this last night and my family loved it,” according to one Allrecipes community member. “You could really tell the difference between the fresh pumpkin and the canned stuff. It was so much better! I will definitely be making this again!”Editorial contributions by Corey Williams
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