Best Pumpkin Pie Ever. Learn how to make the best Pumpkin Pie Ever! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe! Discover the secret to rich, custardy pumpkin pie that won't crack in the oven.

Best Pumpkin Pie Ever This Thanksgiving, we're assuming your turkey will be juicy However, it's probably not a bad idea to hedge your bets and serve a pumpkin pie so tasty and texturally perfect that no matter what goes wrong. This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead.

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

Learn how to make the best Pumpkin Pie Ever! I hope you enjoy this easy Thanksgiving Pumpkin Pie recipe! Discover the secret to rich, custardy pumpkin pie that won't crack in the oven.

Best Pumpkin Pie Ever is one of the most well liked of recent trending foods in the world. It is easy, it's fast, it tastes delicious. It's enjoyed by millions every day. They're nice and they look fantastic. Best Pumpkin Pie Ever is something which I've loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook best pumpkin pie ever using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Best Pumpkin Pie Ever:

{Get 2 ½ cups of All-purpose flour.
{Prepare 1 teaspoon of Salt.
{Take 1 cups of Unsalted butter , cold , cut into small pieces.
{Take ¼ cup of Ice water , plus more if needed.
{Make ready 1 (15 ounce) can of Pumpkin puree.
{Make ready 3 of Egg yolks.
{Make ready 1 of Egg large.
{Prepare 1 (14 ounce) can of condensed milk Sweetened.
{Take 1 teaspoon of cinnamon Ground.
{Make ready 1/2 teaspoon of ginger Ground.
{Make ready 1/2 teaspoon of salt Fine.
{Get 1/4 teaspoon of nutmeg Freshly grated.
{Prepare 1/4 teaspoon of cardamom Ground.
{Prepare 1/8 teaspoon of Pumpkin pie spices.

Thanksgiving pie never looked so good or so easy. This was the first time I've ever made pumpkin pie, and this was amazing!!!! I filled the pie dish waaayyy too full so for awhile it looked like a pumpkin pie. Pumpkin: Canned pumpkin is best in this pumpkin pie recipe.

Instructions to make Best Pumpkin Pie Ever:

In the bowl of food processor, combine flour and salt: pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some large pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender)..
Ice water is added (with the machine running) until the texture of the dough is crumbly and just holds together; the dough should not be wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time..
Warp in plastic, and refrigerate at least 1 hour or overnight..
On a lightly floured work surface, roll out one disk of dough to 12-inch round. With a dry pastry brush, sweep off excess flour, fit dough into a 9-inch glass pie plate, Pressing into the edges. Trim dough to meet the edge of the pie plate. Prick the bottom of the dough all over with a fork. On a lightly floured piece of parchment, roll out the other disk of dough. Transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 min.
For decorate if you want; Using leaf-shaped cutter or knife, from the sheet of dough. In a small bowl, whisk together the egg yolk and 1 tablespoon water lightly brush the bottoms of the leaf with egg wash, and gently press, slightly overlapping, to adhere to the dough, until the entire rim is covered. Lightly brush the decorated edge with egg wash, don’t let it pool. Chill pie shell until firm, about 30 min. Meanwhile, Preheat the oven to 375° F..
Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edge are just beginning to turn golden, 15 to 20 min. Remove parchment and weights. Return crust to the oven, continue baking until light golden all over, 15 to 20 min more. Cool completely on a wire rack..
Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined..
Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles..
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving..

If using fresh pumpkin puree, lightly blot it before adding to remove some moisture. My husband told me to write down the recipe and store it in my permanent collection. This easy pumpkin pie recipe has a great whole wheat crust you can use with any other pie, and a light and lovely ﬁlling that would be a shame to enjoy only once a year at Thanksgiving. Combine milk and pumpkin with the egg yolks. Add sugar-spice mix, and mix well.

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