HOW TO MAKE HOMEMADE PUMPKIN PIE FROM SCRATCH | KIT…
Four steps lead to pumpkin pie bliss. Here's how to master each to bake the perfect pumpkin pie for your Thanksgiving table.
Provided by Emma Christensen
Categories Sweets Dessert Pie Baked good Egg dish
Total Time 0S
Yield 10
Number Of Ingredients 13
Steps:
- Prep the pie crust. Arrange a rack to the lower-middle position in the oven and heat the oven to 425°F. Roll out the pie crust and transfer it to a 9 1/2 to 10-inch deep dish pie pan. Crimp the edges. Refrigerate for 30 minutes while the oven heats.
- Blind bake the crust. Line the pie crust with parchment paper or aluminum foil. Fill with pie weights or dried beans. Bake until the edges just start to brown, 12 to 15 minutes. Remove the weights and lining, and bake for 5 minutes more. Remove from the oven and keep near the stove.
- Prepare the purée. Place the pumpkin purée, granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves or allspice in a food processor fitted with the blade attachment or blender. Blend until the brown sugar is completely mixed in and the purée looks glossy.
- Cook the purée mixture. Transfer the mixture to a large saucepan and place over medium-high heat. Stir frequently until you see wisps of steam rising from the purée, then stir continuously until the mixture is very steamy and "plops" when you pause for a second. The mixture will also start to smell like spices and cooked pumpkin. Cook for no more than 5 minutes.
- Whisk in the milk and eggs. Remove the pan from the heat. Whisk in the milk and cream. To warm the eggs and ensure that they don't cook when you add them to the pumpkin mixture, whisk them together in a separate bowl, then whisk in a few spoonfuls of the warm pumpkin mixture. Slowly whisk the eggs into the saucepan with the pumpkin mixture until smooth. Whisk in the vanilla.
- Fill the pie crust. Place the partially baked pie crust on a parchment-lined baking sheet. Carefully pour the warm pumpkin mixture into the warm pie crust. If it looks like there's too much filling for the crust, stop when you come close to the edge of the crust.
- Bake the pie. Carefully transfer the baking sheet with the pie to the oven and immediately turn down the heat to 375°F. Bake until the pie is puffed in the middle but still jiggles when you gently shake the pan, 50 to 60 minutes. You'll also see small cracks form in the outer part of the pie and some bubbling around the edge. Check the pie every 15 minutes or so and cover the crust with a ring of aluminum foil if it becomes deep brown.
- Cool the pie. Let the pie cool to room temperature before serving — it will continue to set as it cools.
Nutrition Facts : SaturatedFatContent 7.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 30.9 g, SugarContent 18.6 g, ServingSize Serves 10, ProteinContent 3.6 g, FatContent 14.5 g, Calories 265 cal, SodiumContent 215.1 mg, FiberContent 0.7 g, CholesterolContent 0 mg
AUNT LIBBY'S SOUTHERN MEATLOAF RECIPE | ALLRECIPES
This my 86-year-old Aunt Libby's home-made meatloaf recipe. I finally had her write it down for me last year. You can be sure no one will tell you this meatloaf is dry!
Provided by Potter
Categories Beef Meatloaf
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Mix beef, onion, 1 cup ketchup, bread crumbs, eggs, salt, and pepper together in a bowl. Press beef mixture into a loaf in the prepared loaf pan.
- Mix 1 1/2 cups ketchup, water, vinegar, brown sugar, mustard, and Worcestershire sauce together in a saucepan; cook and stir over medium heat until sauce is smooth and warm, about 10 minutes. Pour 1/3 the sauce over meatloaf.
- Bake in the preheated oven, basting every 25 minutes with more sauce, until meatloaf is cooked through, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool in the pan for 10 minutes before slicing.
Nutrition Facts : Calories 533.7 calories, CarbohydrateContent 48.4 g, CholesterolContent 152.8 mg, FatContent 24.8 g, FiberContent 1.3 g, ProteinContent 30.8 g, SaturatedFatContent 9.1 g, SodiumContent 2215.2 mg, SugarContent 31.1 g
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