The easiest pumpkin pie recipe you will ever find! You just need to tweak a few things. Just keep them in an airtight container. Boys and I like to decorate our pies with homemade whipped cream. But what works for apples doesn’t work as well for pumpkin. Transfer to the oven and bake until just set and lightly browned, 12–15 minutes. pumpkin1 can (14 oz.) This recipe boasts a rolling-pin-free pie crust, a bounty of warm spices, and can be prepared days in advance or the morning of. Store in refrigerator. But what about the fear of burnt edges? But it was a good call! Unroll your pie crust and use a 4-inch round cookie cutter or glass or jar lid to cut circles of dough, re-rolling as needed. To thaw them, just leave them out at room temperature. TMI with Christine is a podcast where we give you way too much information about meal-planning and time-management. We’ve done these with sweet potato and pecan pies.. and some fruit pies..

For the crust, you can use your favorite pastry crust, my best all-butter crust, or buy some refrigerated pie dough to make it really easy. Exclusive Member of Mediavine Food. Privacy Policy. All text and images © DOROTHY KERN for Crazy for Crust. I suggest you try this recipe:

Easy Pumpkin Pie with Press-In Oat Crust Ellen Gray 11/25/2019. I guess it’s not common for pumpkin pie to be served on graham cracker crust. See LIBBY’S® Famous Pumpkin Pie recipe on this site for filling ingredients and mixing directions. Although you might be right that pastry flour yields a lighter flakier crust, it’s a bit too delicate here. I believe anyone can cook restaurant-quality food at home! In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. Your email address will not be published. Seems like a lot of work to me though. This site uses Akismet to reduce spam. Then I added the filling. How To Make the Perfect Pumpkin Pie Crust. And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos. Bake for about 40 minutes, until the pie is lightly wobbly in the middle. Once you have the puree, you can make the pie filling literally in five minutes. I know we all love a big deep-dish pie. Please do not use my images without prior permission. This easy pumpkin pie recipe is an effortless way to bake not one, but TWO delicious homemade pies.

Notify me of followup comments via e-mail. We’re getting there…. Disclaimer: Nutrition information shown is not guaranteed to be accurate. Making Ahead: Pumpkin pie is great for holidays because you can make it ahead. Muffin Pans: You can make these in a regular muffin tin or a mini muffin tin. 1. I had illusions of homemade crust, fresh pumpkins, fancy pumpkin pie spice mixtures. Also the water used should be ice cold. This is because the filling takes so long to cook that the edges of the dough easily end up burnt. In a mixing bowl with whisk attachment, whip the eggs until fluffy and tripled in volume. First, I brushed the whole crust with softened butter BEFORE adding the filling. Mini Pumpkin Pies are made in a muffin tin! Required fields are marked *. When you mix water with flour if forms gluten which makes your dough tough.

In a medium bowl, add the oats, whole-wheat flour, brown sugar, pumpkin seeds, granulated sugar, salt, cardamom, cinnamon, and nutmeg; stir to combine. Booze, baby. Place the cooled pie shell on a large, flat rimmed baking sheet. Don’t over-bake your pie. You don’t need any special equipment to make them, the filling is super simple to make, and they taste amazing! Your email address will not be published. Pumpkin pie is known for having a soggier crust than most pies. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. Tip. One, we want as much crust to not have contact with filling as possible. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Then, place the pie with its water bath back in the oven to finish baking. We love these with whipped cream! sweetened condensed milk1 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon salt1/4 teaspoon ginger.

For this particular recipe, the pie crust is store-bought but you can also use homemade crust or ready-made graham crust. And this is Eyes Closed Cooking after all. If my toddler can make it, you can make it too! Crimp the edges and place the pie dishes in the freezer. Not to even mention multiple times in a season. Make the crust: Lightly butter a 9-inch glass or aluminum pie plate. Now this is when I used the Bain Marie trick. Unroll the dough and then use a 4-inch round cookie cutter to cut out the mini crusts.


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