CARNATION'S FAMOUS PUMPKIN PIE: THE TRADITIONAL ...
Provided by Click Americana
Total Time 2 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1
Number Of Ingredients 11
Steps:
- Mix filling ingredients until smooth.
- Pour the filling into unbaked pie shell.
- Bake in hot oven (425 F) for 15 minutes.
- Lower temperature to moderate (350 F) and continue baking about 35 minutes or until the custard is firm.
Nutrition Facts : Calories 258 calories, CarbohydrateContent 45 grams carbohydrates, CholesterolContent 60 milligrams cholesterol, FatContent 7 grams fat, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 234 grams sodium, SugarContent 34 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
BEST PUMPKIN PIE RECIPE - HOW TO MAKE PUMPKIN PIE
This easy pumpkin pie recipe is a blend of pumpkin puree, sugar, heavy cream and pumpkin pie spice, baked in a par-baked pie crust and topped with whipped cream.
Provided by THEPIONEERWOMAN.COM
Categories autumn Thanksgiving ?? baking comfort food dessert snack
Total Time 2 hours 50 minutes
Prep Time 30 minutes
Cook Time 0S
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400°. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans. Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry. For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined. Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.
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