How To Make The Best Pumpkin Pie
This post written by guest blogger—Nicole Smith
Nothing says fall dessert better than a homemade pumpkin pie. To be honest, the average pumpkin pie is lucky to last a day in my house. As my husband’s favorite, pumpkin pie is a recurring request, and through the years I’ve learned some things about what makes THE BEST pumpkin pie.
I’ll give you a hint: it’s got to be made from scratch. That’s right; no premade crusts, no canned purees and certainly no containers of whipped topping! If you are new to baking, please do not let that discourage you. There are just a few tips to follow that will give you an amazing pumpkin pie.
Most pie crust recipes call for variations of the same five ingredients: some type of flour, salt, sugar, butter and water. The key to a delicious and flaky pie crust is really cold butter. When I say cold, I mean practically frozen. Using cold butter helps to form little pockets in the dough, and when the crust is baking, that butter melts and creates the space that results in flaky layers.
I know it’s most convenient to grab a can of pumpkin puree and pour it into your crust, but this post isn’t about making the most convenient pumpkin pie, it’s about making the BEST pumpkin pie. And for that, you need a real pie pumpkin. You can easily find a pie pumpkin at your local farmers market, grocery store, or add it to your Full Circle organic produce delivery. Cut your pumpkin in half and remove all of the pulp and seeds (you can roast those later!). Place your pumpkin in a roasting dish with a couple inches of water and roast for about 45 minutes to an hour. Scoop out the flesh to use for your recipe. Use any leftovers to make pumpkin muffins, breads, oatmeal, or pancakes!
Every slice of pumpkin pie needs a dollop of whipped cream. Using heavy cream, instead of the container you find in the freezer aisle, will add extra richness to your pie. With a hand mixer, beat the cream with 1 tablespoon vanilla, a spoonful of confectioner’s sugar and a dash of allspice. The vanilla and allspice give the topping a lovely warmth, perfect for fall.
Taking a recipe and making it your own is what makes baking so much fun. Whether you are new to baking or an old pro, these tips are sure to guarantee you a fabulous pumpkin pie.
What are some of your best pie secrets? Share in the comments below.
Nicole Smith resides near Milwaukee, WI with her husband and two dogs. She currently works in the health insurance industry, as well is a nutritional health coach. Nicole enjoys yoga, Pilates, reading and traveling. However, you’re most likely to find her experimenting in her kitchen, where she credits upbeat music and a glass of good wine to get her creativity flowing. You can follow Nicole on her blog, More beets, please! www.morebeetsplease.com