You didn’t think I would post a homemade pie crust tutorial and not share a few pie recipes with you, did you?  Don’t worry, I have one more pie recipe coming next week!  It’s a mini version of a classic that I think you will absolutely love.  But first, it’s time for homemade pumpkin pie.

If there’s one thing I look forward to at Thanksgiving, it’s the pumpkin pie.  Ok, pumpkin pie topped with a huge serving a whipped cream.  Today’s recipe is my absolute favorite recipe for homemade pumpkin pie.  One bite and you’ll be wondering why you’ve never made your own pumpkin pie at home.  And then you’ll also realize how dangerously easy it is to make your own pumpkin pie.

Pie Crust:

  • 1 store-bought or homemade pie crust
  • Pumpkin Pie Filling:
  • 1 cup light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large eggs lightly beaten
  • 1 15-ounce can pumpkin puree
  • 1 and 1/4 cups evaporated milk


  1. To prepare the pie crust:
  2. Preheat oven to 400°F.
  3. Prepare the pie crust by rolling the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
  4. ...........................

for full recipes please see : www.livewellbakeoften.com

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