Pumpkin pie recipe

Recipe
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Hi buddies, I’ve used Libby’s Pumpkin Pie recipe for years, and while I do like it a lot, I’m ready to find a more impressive recipe. Every other dish I’ve made for Thanksgiving has been refined over the years, except for my pumpkin pie.

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Hello, if you’re looking to impress, try adding a twist to your pumpkin pie recipe.

Here’s a favorite of mine:

  1. Crust: Use a homemade graham cracker crust instead of the usual pie crust for extra flavor.
  2. Filling:
  • 1 can of pumpkin puree (15 oz)
  • 1 cup of heavy cream
  • 2 large eggs
  • 3/4 cup of brown sugar
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon
  • 1/2 tsp of ginger
  • 1/4 tsp of nutmeg
  • 1/4 tsp of cloves
  • A pinch of salt
  1. Instructions:
  • Preheat oven to 350°F (175°C).
  • Mix all the filling ingredients in a bowl until smooth.
  • Pour the mixture into the graham cracker crust.
  • Bake for 50-60 minutes or until a knife inserted near the center comes out clean.
  • Let it cool, then refrigerate for at least 2 hours before serving.
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You can try preparing Traditional Pumpkin Pieby following this recipe:

This classic recipe features a sweet shortcrust pastry filled with lightly spiced butternut squash (or pumpkin) mixture.

Ingredients

750 grams of butternut squash (peeled, deseeded, and cut into chunks)
350 grams sweet shortcrust pastry
140 grams of caster sugar
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
2 eggs (beaten)
25 grams melted butter
175 milliliters milk

Method

  • Place the pumpkin in a large saucepan, cover with water, and bring to a boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
  • Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins.
  • Line the pastry with baking parchment and baking beans, then bake for 15 minutes.
  • Remove the beans and paper, and cook for a further 10 minutes until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
  • Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl or blend to a puree in a food processor. In a separate bowl, combine the sugar, salt, nutmeg, and half the cinnamon.
  • Mix in the beaten eggs, melted butter, and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
  • Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.