Want to make a homemade pumpkin pie in half the time? Simply buy a pre-made pie crust and voila, you're on your way to what we consider the star of the Thanksgiving feast: Pumpkin Pie! Gaby Dalkin shares her classic recipe. Check it out!
Classic Pumpkin Pie with Cinnamon Infused Whip Cream
Ingredients:
¾ cup white sugar
2 tsp ground cinnamon
1 tsp salt
½ tsp ground ginger
½ tsp ground cloves
2 eggs, cracked and whisked
15 oz canned pumpkin
12 oz evaporated milk
1 store bought pie crust, dethawed
1 cup heavy cream
2 tsp ground cinnamon
Directions:
For the Crust: Pinch the edges to whatever form you prefer and set aside.
For the filling: Preheat the oven to 425 degrees. In a mixer combine sugar, spices and salt. Add eggs and pumpkin and combine. Slowly add the evaporated milk and slowly whisk until everything is evenly combined and there are no lumps. Transfer mixture into your pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes. When your pie is done a knife should be able to be inserted into the center and come out clean and your pie should not be too jiggly. Allow pie to cool at room temperature for 2-3 hours before serving.
For the Infused Whip Cream: Add the cream and cinnamon to a mixer and whip with whisk attachment until soft peaks have formed. Top pumpkin pie with cream and serve
See Also:
-Tips for Hosting Thanksgiving Dinner
-10 Great Tips for Cooking Turkey
-Giving Thanks? Win $150 Visa Gift Card
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