PERFECT Pumpkin Pie | Crispy Crust & Creamy Filling | Thanksgiving Dessert Idea

PERFECT Pumpkin Pie | Crispy Crust & Creamy Filling | Thanksgiving Dessert Idea

PERFECT Pumpkin Pie | Crispy Crust & Creamy Filling | Thanksgiving Dessert Concept

Welcome to my new channel Sugar Bear and our first video. In the present day I am going to educate you the best way to make a scrumptious pumpkin pie that’s certain to be a crowd-pleaser at your loved ones’s Thanksgiving meal. I have been within the baking business for over 10 years and that is certainly one of my private favorites. Please take pleasure in my step-by-step tutorial on the best way to obtain a crispy crust and a creamy filling. The recipe is under.


All-purpose flour – 2 ½ cups (11.25 oz.)
Sugar – 1 tablespoon
Salt- 1 teaspoon
Water – ¼ – ½ cup ice chilly
Butter, unsalted – 2 sticks cubed into ½ inch items

Pumpkin puree – 15oz.
Egg – 1
Yolks- 3 (set egg whites to the aspect)
Brown Sugar – ¾ cup (5.Three oz.)
Cornstarch – 1 Tablespoon
Vanilla – 1 teaspoon
Cinnamon – ¾ teaspoon
Nutmeg – ¼ teaspoon
Salt Kosher – ½ teaspoon
Ginger – ¾ teaspoon
Milk – (any p.c) ¾ cup
Heavy cream – ¾ cup

Begin by making pie dough.

Place cubed butter within the freezer for 10 min.

Mix dry substances in a big mixing bowl.

Toss chilled cubed butter into the flour combination. Start pinching butter cubes between fingers with flour till flattened. Proceed combining flour and butter till it resembles coarse pea-size crumbs.

Make a properly in the midst of the bowl and slowly add a small quantity of the ice water into the bowl. Taking a plastic dough scraper or rubber spatula, begin to fold flour on high of the chilly water properly.

Enable the flour to start to soak up, whereas slowly turning bowl and folding constantly and including extra water slowly.

If the dough feels dry after a ¼ cup of water added, add a tablespoon at a time, till dough types right into a ball.

You need the dough moist however not too damp. The dough will likely be a bit ragged and never easy.

Press dough collectively to mould collectively. DO NOT KNEAD. Scrap dough out onto the countertop.

Break up the dough in half. Wrap every dough half in plastic wrap. Smash dough a bit in wrap and form into a pleasant circle.

Will make 2 single-crust pies or 1 double crust. Enable resting in a single day within the fridge earlier than utilizing it.

It may be made forward and frozen as much as Three months. The dough could be thawed in a single day in fridge earlier than utilizing it. The dough could be refrigerated for as much as one week. It could discolor a bit from oxidation however will it is not going to have an effect on total baked pie crust shade or taste.

As soon as your dough has rested in a single day, you’re able to make your pie.

Blind bake your crust. To do that, begin by rolling out the pie dough. Calmly flour your rolling floor. Begin in the midst of the dough, and gently start rollout. After a number of rolls, rotate your dough 1/four clockwise and proceed to roll and switch till you may have a 13 in. circle and a couple of ¼ in. thickness.

Fold your dough circle in half and gently carry and place it into the pie pan. Gently press dough into the underside of pan being cautious to not stretch out dough. There must be a couple of 1 in. overhang of pie dough. If dough has some uneven overhang items you’ll be able to trim them with scissors. Fold dough beneath and start fluting the sides in 1 in. intervals. Utilizing knuckle of index finger on one hand and thumb and index of different hand. Watch out to not press too arduous. Place dough in freezer at the very least 20 min. earlier than baking. Preheat oven to 375 F.

As soon as dough is frozen, reduce a couple of 14 in. circle of parchment paper. Place parchment in backside of pie dough, and fill to high of crust with dried beans or pie weights. Bake pie crust for about 20 min. Whereas baking put together your pumpkin pie filling.

Upon getting your baked pie crust, you’ll be able to start the pumpkin filling.

Mix egg, yolks, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, salt, ginger with a whisk till mixed and eggs fully integrated. Add pumpkin puree, whisk till fully blended in. Add milk and cream, whisk till mixed. Put aside till crust is prepared.

Take pie crust out of oven and punctiliously take away parchment and beans. Place crust again in oven about 10 extra min. till crust is absolutely baked and doesn’t seem moist anymore. Shouldn’t brown a lot, however shouldn’t be uncooked. Take away crust from oven. Instantly brush with egg whites, this retains the crust crispy and prevents it from getting soggy.

Cut back oven temp to 350 F.

Add pumpkin pie filling to crust. Rigorously place into oven on center rack with sheet pan beneath. Bake 40-45 min. or till pie has a slight jiggle and never fully set. Take pie out of oven and permit to chill on counter for about Three hours earlier than refrigerating. Refrigerate. Retailer in fridge as much as one week .

#pumpkinpie #cookingshow #diy


Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: