secrets of making pie crusts. I cannot believe that people actually buy canned pumpkin pie filling, however! Really?! Pumpkin pie filling is so easy to make! For the last few decades, I've always made trust Libby's Famous Pumpkin Pie Recipe. It's fool-proof. I rarely use Evaporated Milk, but I truly believe that this ingredient is what makes pumpkin pie creamy and delicious. This year, I decided to try one of my most trusted sources of recipes and baking ingredients-- King Arthur Flour. There was an ingredient that I found a bit peculiar. In fact, I debated if I wanted to risk KAF's recipe vs. Libby's Famous Pumpkin Pie.
Pumpkin Pie Filling only requires a whisk, folks! Of course, I've been playing with my OXO Egg Beater that I won at the Foodbuzz Blogger Festival. It's a really cool gadget, priced at under $20.00, and I'm using it a lot! The ingredients you need are: white and brown sugar, eggs, evaporated milk, spices, a touch of flour, and pumpkin puree (a printable recipe card is at the end of this post.)
TIPS: Place the prepared pie plate onto a baking sheet to prevent spills. King Arthur Flour gave me a great tip: "Pumpkin pie filling is basically a custard; the eggs in the filling will continue cooking as the heat from the edge of the pie moves toward the center, which is why it's important to remove the pie from the oven before the center is completely set. Leaving it in the oven too long will cause the eggs to overcook, tightening the proteins and causing the pie to crack in the center."
I made this pie the night before Thanksgiving, so that it would be well-chilled.
Traditional American Pie Crust recipe.
Because pumpkin pie, for breakfast, is a very nice way to start the day. Especially, with coffee.
I'm posting a printable recipe for pie crust and the pumpkin pie below. You can also view King Arthur Flour's video on how to make this by click here.