If you love pumpkin pie, you can't go wrong with this classic.
INGREDIENTS:
Pie
1 (3-4 pound) sugar/pie pumpkin (or 1 (15 ounce) can pumpkin)
1 (14 ounce) can Sweetened Condensed Milk (or 1 can evaporated milk, 1/2 cup packed brown sugar and 1/3 cup white sugar)
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Whipped Cream
1 cup Heavy Whipping Cream
1 tablespoon confectioners sugar
RECIPE:
The Filling
Divide pumpkin and remove seeds
Coat lightly in olive oil and roast cut side down on a baking sheet for 40-50 minutes or until flesh is soft
Let cool and remove flesh from the skin and blend until smooth
Whisk puree together with eggs, condensed milk, spices, salt, and vanilla
The Crust
If using a pre-made pie crust, temper for 15 minutes after refrigerating
Place pie crust in a pie dish and weigh down with bakers weights or beans/rice on top of parchment paper
Blind bake at 375 degrees Fahrenheit for 20 minutes or until just turning a pale golden color
Remove beans and poke a few holes in the bottom of the crust with a fork and bake for another 5 minutes then remove
The Pie
Fill the crust with the pie filling (don't overflow if there's extra) and bake at 350 degrees Fahrenheit for 50 minutes
Allow pie to cool on a wire rack and place in refrigerator overnight
The Whipped Cream
Place a large metal mixing bowl in the freezer for 10 minutes then remove and whisk together cold heavy whipping creaming and confectioners sugar until the desired consistency has formed (about 5 minutes)
Serve cold with homemade whipped cream!
00:00 - Intro
01:03 - Roasting Pumpkins
02:58 - Pie Crust
05:18 - Pie Filling
08:35 - Baking
09:33 - Whipped Cream
10:56 - Plating and Tasting