Conquering Pumpkin Pie!
Sofrito Lovers,
Since conquering my fear of the oven, I'm obsessed with baking and all things oven cookery! I found this amazing recipe for one of my favorite desserts: Pumpkin Pie!
I can't wait to feast on a delicious cinnamon, sweet, and earthy pumpkin pie fresh from my oven! Check out the recipe below from ChowHound and get your bake on!
Go taste for yourself! ¡Buen Provecho!
Perfect Pumpkin Pie Recipe
For this pumpkin pie recipe you don’t need to buy a prepared crust, and no rolling is necessary. You start by making a simple press-in crust, then assemble a simple filling from canned pumpkin purée, spices, eggs, and condensed milk—it takes only a few minutes to mix. Pop it in the oven for an hour, and what you get is a proper pumpkin pie to end Thanksgiving or other holiday dinners. Serve with Easy Whipped Cream.
Make-ahead note: This pumpkin pie can be made and refrigerated up to 1 day in advance. Let it come to room temperature before serving.
For more holiday pie ideas, check out our Pumpkin Pie with Spiced Crust, Boris Portnoy’s Pumpkin Pie, and Chocolate Pecan Pie. And check out all the best of pumpkins on Chowhound.
by Chowhound Editors
Ingredients
For the crust:
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/4 teaspoon fine salt
1 1/3 cups all-purpose flour, plus more as needed
8 tablespoons unsalted butter (1 stick), melted and cooled slightly
1 tablespoon vegetable oil
1 tablespoon granulated sugar
1/4 teaspoon fine salt
1 1/3 cups all-purpose flour, plus more as needed
For the pie:
1 (15-ounce) can pumpkin purée (not pie mix)
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
1/8 teaspoon ground cloves
Easy Whipped Cream, for serving (recipe link in intro)
1 (15-ounce) can pumpkin purée (not pie mix)
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
1/8 teaspoon ground cloves
Easy Whipped Cream, for serving (recipe link in intro)
For the crust:
1Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms.
2Sprinkle the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
For the pie:
1Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating.
1Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms.
2Sprinkle the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
For the pie:
1Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating.
2Place all of the ingredients except the whipped cream in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust.
3Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 minutes. Remove from the oven to a wire rack and let cool completely before serving.
Top slices of the pie with whipped cream, if desired.
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