Скачать с ютуб The Best Pumpkin Pie of 2023, an Easy Recipe. Concise Comprehensive Guide so Anyone Can Make в хорошем качестве

The Best Pumpkin Pie of 2023, an Easy Recipe. Concise Comprehensive Guide so Anyone Can Make

The best homemade pumpkin pie from scratch. No par-baking. No "canned" taste. Easy method. ---------------------------------------------------- More dinner recipes:    • Main/Dinner/Complete Healthy Balanced...   More dessert recipes:    • Guilt-free Red Velvet Cake Much Less ...   ---------------------------------------------------------- Best Pumpkin Pie o Time: prep: 5 mins; bake: 65 mins o Serving: 8 (9-inch pie) o Cost: $0.90/serving (with my homemade crust) o Calorie: 375/serv (homemade crust) o Protein: 6.5g/serv (homemade crust) o Fiber: 1.85g/serv (homemade crust) o Equipment: pie pan https://amzn.to/3dVGYea Mixer https://amzn.to/3LuD6h5 Ingredients: Filling: • 1 can (15 oz/425g) Libby’s pumpkin puree • 1 can (14 oz/397g) sweeten condensed milk https://amzn.to/460j9Yz • 2 large eggs • 2 to 4 TBS (25 - 50g) sugar, this helps distracting our tastebuds from the “can taste” of the pumpkin puree • ½ (3g) salt • 1 to 1 ¼ tsp (3 - 4.5g) ground cinnamon https://amzn.to/3ZCNzOh • ½ tsp (1.4g) ground ginger https://amzn.to/3APYVDE • ½ tsp (1.4g) ground nutmeg https://amzn.to/39Lyow9 Other: • 1 9-inch unbaked pie crust (check out my best homemade buttery flaky crust    • Award Winning Pie Crust, The Most But...   ) • Egg wax mixture (mix 1 egg + 1 TBS (15ml) milk) Direction: 1. Set a rack to the lowest level in the oven. Preheat oven to 425 F (218C) for 20 minutes. If using ceramic/stone/glass pan for the pie then place a metal baking pan (large enough to contain the pie pan) on the bottom rack. 2. If pie crust is cold from refrigerator, leave it out to room temperature while oven preheating. 3. About 10 minutes before the 20 minutes preheating done, get all filling ingredients ready and start making it by adding all to a mixing bowl and mix with an electric mixer on medium speed for a minute 4. Prick the pie crust on the bottom and the side with a fork to prevent bubbling when being baked 5. Brush the crust (just the exposed part above the filling) with egg wax. 6. Scrape the side and bottom of the bowl with spatula, stir to mix then pour to the pie crust (depends on the size of the pie crust, pour mixture up to right below the crimped edge) 7. Place on the preheated metal baking pan if using glass/ceramic/stone pie pan (if pie pan is metal already, just place it on the bottom rack without additional metal pan) and bake in preheated oven for 15 minutes. 8. During this time, you can make any decorative cuts for the pie (with leftover crust) if desired 9. Once 15 minutes if up, reduce heat to 350F (177C) (this also the time to place decorative cuts on the top of the filling if desired) and bake for additional 45– 60 minutes or until top crust is golden brown, bottom crust is also brown (if you can check with glass pan) and the filling is fully fluffed up in the center and jiggling a bit when you gently shake it. 10. Let it cool down completely on a cooling rack before serving. Great with a dollop of whipped cream/cool whip. Enjoy!