The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review jdc4him. Rating: 5 stars. This is an easy tip and makes a big difference in taste - in a medium pan over low heat heat up the canned pumpkin puree spices and salt. Heating the pumpkin puree up takes out the "canned" taste of the pumpkin and melds the spices together nicely.
Then pour the mixture out into another bowl and let it cool a bit before adding the condensed milk and eggs. This little change makes the pumpkin taste much fresher! My family loves this recipe and I use a ready-made graham cracker crust so easy and so good! Read More. Thumb Up Helpful.
Most helpful critical review mkecupcakequeen. Rating: 3 stars. Not impressed. I followed the recipe to the letter. A thick skin developed on top of the pie that ballooned in the oven. I had too much filling for the crust so I baked it off as custards in a bain marie and those were gobbled up as well. No runny pumpkin pie here! This is the only pumpkin pie I have ever wanted a second slice of! And, it was very easyto make as well I used pre-made crust This is one of the best things I've ever eaten.
For years, I've made the crust as written, but I developed a gluten allergy. Now I make a pressed crushed GF ginger snap crust that is amazing. This pie is fabulous and pretty simple to make. The sour cream and apricot preserves make all the difference. Our family began serving pumpkin cake at Thanksgiving because we aren't big fans of the standard pumpkin pie- until we tried this.
I've made it for pie sales and it gets rave reviews as well as requests for the recipe. I've made this pie many times and love it. The apricot preserves give a tart, candied flavor to the crust. I use a generous amount of apricot preserves- a bit more than called for in recipe. One very important note about the crust- The dough easily"melts" into a pool in the middle of the pie plate unless the following two steps are followed. I'm sometimes impatient and put things in the oven before it is fully heated.
I usually serve this pie with unsweetened whipped cream to off set the already sweet crust and filling. I've made this on more than one occasion and every one who had a slice thought it was the best pumpkin pie recipe. I agree. The apricot preserves add something special! This is not a good recipe for several reasons. First off, the ratio of dry and wet ingredients for the crust is off. I tried it anyway, noting that many readers used a different crust altogether. I had the same experience as others with the crust collapsing during blind-baking stage.
I threw it in the garbage and started over with my own pie crust recipe. I wish I hadn't bothered because the filling turned out really bland, and I had added some nutmeg and allspice to it. I am very experienced baker and do not understand the high ratings given to this recipe. Excellent filling texture. My mom, an adventurous home cook, had a few blind spots in her repertoire, pumpkin pie being the worst of the lot.
The crust was soggy and the filling so grainy, tinny, and bland that no amount of whipped cream could rectify it. Naturally, I grew up thinking I hated pumpkin pie. The convenience of canned pumpkin made the pie an afterthought—and it tasted like one, too. Until this year. Determined to right that wrong, I went on a pumpkin spree, baking six different varieties into pie I used the same classic recipe each time.
I was on the hunt to find the perfect pumpkin—the pumpkin that makes a pie that doesn't remind me of my mom's. Turns out, I don't hate pumpkin pie. I just hate canned pumpkin pie. Pumpkin pie is a custard, made of eggs and milk, so for storage purposes, think of it more like a quiche than a fruit pie. Would you leave cooked eggs out overnight? Not likely—and definitely not advisable. The refrigerator is a friend to pumpkin pie.
And luckily, pumpkin pie tastes great served cold, right out of the fridge. Make with. Filling 2. Steps Hide Images. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate. In large bowl, beat eggs slightly with wire whisk or hand beater. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling.
Carefully pour pumpkin filling into pie plate. Bake 15 minutes. Bake about 45 minutes longer or until knife inserted in center comes out clean.
I am going to make it for Christmas Day again for all our visitors Courtesy of Life, Love, and Sugar. Henry Henry 1. Product Title Mrs. Press the foil against the dough. Store in refrigerator. With a savory sesame crust, this gorgeous pie is perfect for all the people who hate anything too sweet. Courtesy of LP to Honey.
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