Pumpkin Pie. Pumpkin pie is one of those pies you can easily make a day or two ahead. You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of. Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling.

You'll find pies with classic ingredients and fun additions like chocolate, pecans and more. This pumpkin pie recipe is perfect for the holidays! You didn't think I would post a homemade pie crust tutorial and not share a few pie recipes with you, did you?

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, pumpkin pie. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Pumpkin pie is one of those pies you can easily make a day or two ahead. You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of. Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling.

Pumpkin Pie is one of the most well liked of current trending meals in the world. It's simple, it's quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look fantastic. Pumpkin Pie is something which I've loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin pie using 6 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pumpkin Pie:

{Make ready 1/4 of Kabocha squash (pumpkin).
{Prepare 30 grams of Sugar.
{Make ready 1 of Egg.
{Get 30 grams of Butter.
{Take 1 tbsp of Milk.
{Make ready 3 of sheets Puff pastry.

Don't worry, I have one more pie recipe. You've already cooked a homemade Thanksgiving dinner, so don't wimp out and buy a supermarket pumpkin pie. Our Easy Pumpkin Pie recipe can be made the day. Award-winning creamy pumpkin pie recipe has a secret ingredient to make it extra special!

Instructions to make Pumpkin Pie:

Cut the kabocha squash and remove the skin. Put the kabocha squash and one tablespoon each of water and sugar (not listed in ingredients) in a bowl. Cover with plastic film, and microwave for 5 minutes..
Mash with a rolling pin and strain through a sieve (optional)..
Put the mixture in a pan, and add the sugar, butter and milk. Simmer over low heat until the mixture is thickened and slightly firm..
I used casserole dishes for this recipe..
Roll out the puff pastry. Grease the dish with butter, and line the puff pastry snugly on the dish. Put the kabosha squash filling on top..
Decorate as you like. This is the most fun step! Apply water or beaten eggs to seal the dough tightly, otherwise the sealed part will open during baking..
Apply beaten eggs (not listed in ingredients) on the pie shell. Bake in the oven for 25 minutes at 200°C. If you prefer a less brown pie, bake it for 40 minutes at 180°C..
It's done!!! Decorate with raisins if you have any, and the dish will look just like the original..
Isn't it browned so nicely?.
It's delicious either hot or cooled! Look at how much kabocha filling is in it!.

I spent most of my life making the pumpkin pie recipe on the back of the Libby's pumpkin can. Get Pumpkin Pie Recipe from Food Network. Pumpkin Pie Pie Recipes Pumpkin Thanksgiving Desserts Dessert Thanksgiving Baking American Christmas Sugar. This easy pumpkin pie contains NO sweetened condensed milk and is the only pumpkin pie recipe you'll ever need! Literally everyone who tries this Pumpkin Pie Recipe falls in love with it. · This pumpkin pie smoothie bowl is a healthy and delicious fall breakfast recipe!

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