Pumpkin pie is a glorious tradition for every Thanksgiving. It is a great fall treat that I look forward to annually. I may be boring when it comes to desserts, but this perfect pumpkin pie is a delicious treat you won’t be able to put down. On Thanksgiving or any special holiday, pumpkin pie always has a prime spot on my plate. I am a fanatic for pumpkin. It’s moist; it has a touch of spice; it creates a smooth texture.
This perfect pumpkin pie is the first pumpkin pie that has yet to split after setting. It stayed smooth along the top and moist on the inside. If you have not made pumpkin pie with homemade pumpkin puree, I highly suggest giving it a try. It creates a huge difference in flavor and texture.
Here are some tips to keep in mind:
- I used homemade pumpkin puree.
- You can make your own pie crust or use a premade one like Pillsbury.
- If you are using pumpkin pie filling, this recipe is not for you because the can has done all the work. Cheater!!!
- THIS IS A DESSERT FOR THE HOLIDAYS!!!! DO NOT SKIMP ON SUGAR! If you are really worried about the sugar amount, use stevia and truvia. But, know that the flavor won’t be the same.
- I’m a pumpkin pie snob, and I fell in deep love with this recipe!
- The pie can be made the night before and left to set for the following evening.
- Let the pie set uncovered away from the stove.
- Using fresh pumpkin puree keeps the pie from splitting because it is moister than
- Use foil around the edges of the pie crust until the last ten minutes of cooking to keep the edges from burning.
- The pie must be eaten with Cool Whip! OH YA!
Pumpkin pie–enough said. This recipe cannot get any better other than making your own pie crust. Keep on stuffing yourself with pumpkin while I work on making another batch!
Leave a comment with your favorite holiday pies. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.
With fall in full motion and holidays knocking on our doors, some of my favorite things to make are pumpkin flavored treats. Not only are they the trending foods for fall, but pumpkin adds moisture and delicious flavors to almost any dish. Yet, the only way I’ll make anything with pumpkin is with my own pumpkin puree. It can be time consuming to make your own puree; however, you gain the benefits of fresh, non-preservative puree–making your dishes that much better.
Here are some tips to keep in mind:
- You’ll cut the pumpkin into even pieces. I usually do four because of the size of
- Pie pumpkins are the pumpkins used for pureeing. They are sweeter and
- Be sure to remove the entire inside gunk and seeds from the pumpkin.
- Cook in a 400 F oven until tender. They should pierce easily with a fork–usually
- Let the pumpkin cool be handling it. The skin will be easier to remove.
- The skin should peel off easily after being cooked. Be sure to remove all of the skin before pureeing.
- I chop the cooked pumpkin into even pieces to puree easier.
- The puree will be a bright orange–different from canned pumpkin–because it lacks
With my two pie pumpkins I was able to make 4½ cups of puree. Since most recipes call for anywhere between ½ and ¾ cup, you should be able to make quite a few recipes to wow friends and family until the season ends. If you need extra help and detailed pictures, The Pioneer Woman provides excellent description.
Try your hand at least once at making and using your own puree and you’ll never go back to canned goods. Used sparingly, you can make your puree last until the following year or stalk up on pumpkins and double the amount. It can easily freeze and last for up to a year.
Enjoy these tricks for an delicious treat. Leave a comment with your favorite pumpkin recipes. Follow my Pinterest for more recipes to come. Check back again on Wednesday for more tips and tricks from The Cooking Bug.
Posted in Desserts, Vegan, Vegetables, Vegetarian
- Tagged Hawaii, Maple syrup, Pie, Pumpkin, Pumpkin pie, Purée, Roasting, Sugar