Entertainment

Best Pumpkin Pie Recipe

As Thanksgiving is right around the corner, I thought that it would be best to share my favorite pumpkin pie recipe with everyone! Whether or not you are a fan of Thanksgiving, this pie will lighten the mood among awkward familial, political conversations! 

Ingredients:

Sugared Cranberries

1 cup (120g) fresh cranberries*

2 cups (400g) granulated sugar

1 cup (240ml) water

3 large eggs

1 and 1/4 cups (250g) packed light or dark brown sugar

1 Tablespoon (8g) cornstarch

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger*

1/4 teaspoon ground or freshly grated nutmeg

1/8 teaspoon ground cloves*

1/8 teaspoon fresh ground black pepper

1 cup (240ml) heavy cream

1/4 cup (60ml) milk 

Egg wash: 1 large egg beaten with 1 Tablespoon milk

 

Instructions

For the cranberries: Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and water to a boil and whisk until the sugar is dissolved. Remove pan from heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.

Make the pie crust; or buy premade crust. 

For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.

Preheat oven to 375°F (190°C).

Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small, sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Using pie weights, pre-bake the crust for 10 minutes.

Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely have leftover cranberries – they’re tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.

Categories: Entertainment, S&S Editor

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