1 can (12 oz) evaporated milk (1 1/2 cups).1 can (15 oz) pumpkin (not pumpkin pie mix).9-inch glass pie pan lined with Pillsbury refrigerated pie crust.But making your own filling isn’t hard and a tad more fun! Our favorite pumpkin pie filling recipe only requires five ingredients. It already has the spices added to the pumpkin puree, so it’s a good option for when you’re in a real time crunch. Pumpkin puree is the key ingredient to pumpkin pie filling-not to be confused with canned pumpkin pie mix, of course! If you’re unsure of the differences between the two, canned pumpkin pie mix is ready to go.
PUMPKIN PIE RECIPE FROM SCRATCH HOW TO
Whether you start with a can of pumpkin puree or make your own completely from scratch is up to you! We’ll show you how to do it both ways. Have you ever made pumpkin pie from a real pumpkin Try this delicious pumpkin pie recipe and welcome fall into your home. One of the best things about pumpkin pie is that the filling is quite simple-you only need to add a handful of ingredients to get the perfect blend of spices that’s necessary to bake a winning pumpkin pie. You can also use shortening or lard in place of the butter-just make sure it’s super cold! Do this until the mixture looks like coarse crumbs with some pea-sized pieces sprinkled throughout. Then, cut in the butter with a fork or pastry blender. 2/3 cup unsalted butter, shortening or lard, very coldįirst, combine the flour and salt in a medium mixing bowl until well combined.Pastry blender (or a fork, if you don’t have one).
PUMPKIN PIE RECIPE FROM SCRATCH PRO
Keep these tips and step-by-step instructions at the ready and you’ll be a pastry pro in no time. A little bit of labor and love goes a long way when it comes to making the perfect homemade pie crust. Plus, there’s a certain bit of pride that’ll come along with seeing your finished pie on the table being devoured by your guests, knowing that you whipped it up from scratch. Have some extra time on your hands? Then making a pie crust from scratch may be the avenue for you. All you have to do is pour the pie filling in and bake-no rolling or styling required! Homemade Pie Crust Have even less time? Head over to the frozen aisle at the grocery store and pick up a Pillsbury Pet-Ritz frozen crust. Starting with pre-made pie dough saves you a whole lot of prep time, and gives you more wiggle room to make the filling and fancy up on the pie crust edges with a few styling tricks. Pillsbury refrigerated pie crust is easy to work with and comes out tasting just like your grandma’s scratch recipe (don’t worry, we won’t tell!). Read on for a step-by-step tutorial for how to make homemade pie crust, but know that an easier option is here for you, should you need it, thanks to Pillsbury refrigerated pie crust. Fold the extra dough under so the dough is even with the rim of the plate.First things first: No pie is a pie without the flaky, buttery crust! You can choose your own adventure at this starting point depending on how much time (or baking experience!) you have. Using kitchen scissors, trim the excess dough to ½ inch beyond the edge of the pie plate.Holding the rolling pin over a pie plate, unroll the pastry, being careful not to stretch it as you ease it into the plate. To transfer the dough circle, wrap it around the rolling pin.Sprinkle the surface with additional flour if needed. With a floured rolling pin, roll the pastry dough from the center to the edges with light, even strokes to form a 12-inch circle.Flour the rolling surface to keep the dough from sticking.
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