How to make The Best Homemade Pumpkin Pie | Thanksgiving Dessert Recipes
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- Опубликовано: 20 ноя 2023
- Find the recipe with all instructions, below.
Hi lovelies, today I am revisiting an old recipe because it is that good! :) We live in Germany, and we do not celebrate Thanksgiving here. However, every year, as Thanksgiving approaches, my husband asks me to make this Pumpkin Pie :) What surprises me still is that he is not a big fan of pumpkin, but he just can't seem to get enough of this pie :) In my video, I will show you the step-by-step instructions for making your own homemade flaky pecan crust and the easy steps for the creamy, spiced filling with a hint of caramel :) Sounds irresistible? That's because it is! :) Wishing you and your loved ones a Happy Thanksgiving!
INGREDIENTS:
- 200 g (3/4 cup + 2 tbsp) butter
- 2 tbsp sugar
- 1 tsp pumpkin pie spice
- pinch of salt
- 300 g (1 3/4 cup + 2 tbsp) all purpose flour
- 80 g (2/3 cup) pecan nuts
- 100-150 ml (1/2-2/3) ice cold water
- 500 g (2 cups) pumpkin puree (about one 1,5-2 kg / 3.3-4.4 lb pumpkin)
- 3 eggs
- 1 can (400 g / 14 ounces) dulce de leche
- 1-2 tsp pumpkin pie spice
- 2-5 tbsp flour
To prepare the pumpkin for pumpkin puree in the oven, follow these instructions:
Wash the pumpkin well, peel it, halve it, remove the seeds and pulp, and cube it into small pieces. Transfer the pumpkin cubes into an ovenproof dish, cover with aluminum foil, and bake at 200°C (392°F) for 1-1.5 hours or until the pumpkin pieces are very soft.
To prepare the pumpkin for pumpkin puree in an air fryer, follow these instructions:
Wash the pumpkin well, peel it, halve it, remove the seeds and pulp, and quarter the pumpkin. Prepare the pumpkin in the air fryer at the bake setting at 150°C (302°F) for 40 minutes or until the pumpkin pieces are very soft. Transfer it into a large bowl, cover it, and allow it to sit for half an hour.
After baking the pumpkin, puree it with an immersion blender or in a mixer until smooth. For an exceptionally smooth texture, you can additionally pass the puree through a sieve. Allow the puree to cool completely before using it. Alternatively, you can make it a day ahead and store it in the refrigerator until you are ready to use it.
BAKING INSTRUCTIONS:
Blind bake the crust in 180°C (356°F) bottom top heat at the middle shelf of the oven for 15 minutes. Remove from the oven, remove the weights and the parchment paper and bake for another 10-15 minutes until the crust starts to get golden and the bottom is not moist from butter any more.
Bake the pumpkin pie with the filling in 180°C (356°F) bottom top heat in the middle shelf of the oven for 40-50 minutes until the pie sets. Turn off the oven, open the oven door slightly and leave the pie for another 20 minutes in the oven. Then remove from the oven and allow to cool completely on a cooling rack before cooling further in the fridge.
If you have any questions to this recipe please feel free to ask me in the comments.
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Хобби
Love the "cookies" from the leftover crust!
Thank you so much dear friend! 😊 Happy Thanksgiving to you and your family!💖 Greetings from Germany
I love this crust... I remember watching your older video a while back and you used the secret Dulce De leche sauce in your pie 🥧... You just re-made this pumpkin pie recipe even better this time😋😋... Looks so delicious n tasty...
Me too! It is one of my favourite parts about this pie, makes it so crunchy and adds lovely flavour😋 I thought you might remember the old video, you have been here for a while already😍 Thank you so much for your kindness!💖 Wishing you and your family a happy Thanksgiving! 💖
@@inthekitchenwithelisaI remember... Been a long time subscriber ❤🙂... Thank you... Happy Thanksgiving to you as well🦃❤