Perfect Fall Pumpkin Pie (Easy Recipe + Pro Tips) скачать в хорошем качестве

Perfect Fall Pumpkin Pie (Easy Recipe + Pro Tips)

Kitchen Tools I Cook With: https://amzn.to/47KTh6J Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- *Pumpkin Pie Recipe* 🍂 A classic homemade pumpkin pie with a buttery flaky crust and a smooth, spiced filling. Perfect for fall or any holiday table! Ingredients *For the crust (9-inch / 23 cm pie pan):* All-purpose flour — 1 ½ cups (180 g) Salt — ½ tsp Unsalted butter (cold) — 1 stick (115 g) Cold water — 3–4 Tbsp (45–60 ml) *For the filling:* Pumpkin purée — about 2 cups (450 g) Evaporated milk — 1 ½ cups (360 ml) Eggs — 2 large Sugar — ¾ cup (150 g) Ground cinnamon — ½ tsp (or more to taste) Ground ginger — ¼ tsp Ground nutmeg — ½ tsp Salt — ½ tsp Directions 1. *Make the crust:* Mix the flour and salt. Cut in the cold butter until you get a crumbly texture. Add cold water, 1 Tbsp at a time, until the dough comes together. Shape into a ball, roll out to about 1/8-inch (3 mm) thickness, and place into a 9-inch (23 cm) pie pan. Form the edges. 2. *Prepare the filling:* In a large bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, and spices. Pour the mixture into the prepared crust. 3. *Bake:* Preheat the oven to 375°F (190°C). Bake for 40–60 minutes, until the center is set. If the crust edges brown too quickly, cover them with foil. ✨ Serve warm or chilled, with pecans or whipped cream if you like! --- ⚠️ Common Mistakes When Making Pumpkin Pie 1. *Not chilling the dough long enough* Warm dough makes the crust shrink in the oven and lose its flakiness. 2. *Adding all the water at once* Too much water makes the dough tough. It’s better to add a little at a time until it just comes together. 3. *Skipping the step of cooking down the pumpkin purée* Raw purée is too watery. If you don’t reduce the moisture, the pie bottom often turns soggy. 4. *Over-mixing the filling* Using a mixer or whisking too hard adds bubbles, which can lead to cracks on top when baking. 5. *Baking the filling until it’s completely solid* The center should still jiggle slightly. If you wait until it’s firm, the pie will be dry and grainy. 6. *Cooling the pie too quickly* Taking it straight out of the oven to the counter can make the filling crack. It’s better to let it cool slowly with the oven door slightly open. --- 💡 Useful Tips for Best Results 1. *Keep everything cold for the crust* Cold butter + cold water = flaky layers. You can even chill the flour and bowl if your kitchen is warm. 2. *Use the right pumpkin* Hokkaido or butternut squash give a sweet, creamy filling. Big carving pumpkins are watery and bland. 3. *Blind bake the crust (optional but great)* Pre-baking the crust with pie weights helps avoid a soggy bottom. 4. *Warm the milk with spices* This “blooms” the spices and makes the filling richer and more aromatic. 5. *Let the pie rest* Pumpkin pie tastes even better after chilling in the fridge for a few hours. The flavors develop and the texture sets. 6. *Serve with toppings* Toasted pecans or whipped cream balance the sweetness and add texture.