All-Time Favorite Pumpkin Pie Recipe

All-Time Favorite Pumpkin Pie Recipe bettyskitchen Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making pumpkin pie. I’m getting ready for Thanksgiving and that is the flavor that I decided to use to fill our crust that we made earlier so previous upload was plain pie crust or lain pastry for a pie crust. So if you need to look at that take a look at it and it will show you how to start form scratch and make a homemade piecrust and flip the edges like this and have it ready to receive something like a pecan pie, pumpkin, pie any of those pies like chess pie that bake in the oven. So let’s put our pumpkin mix together and we will start with pumpkin and I’m doing this the easy way, I’m just using a can of pumpkin basically if you have some pumpkin that is cooked, use that, it doesn’t have to come from a can but you need 15 ounces worth and I’m putting in a mixing bowl here because we’re going to have some eggs in a minute and I want to blend them really well. The next I tem is sweetened condensed milk. This is Eagle Brand sweetened condensed milk and I will tell you this recipe came from Eagle Brand. It just happens to be my favorite all time recipe for pumpkin pie and I think it is better with it than trying to experiment and make up something a little different. It’s your choice as to whether you use this recipe or another one that I really think this one comes out great. So we’re going to pour in 14 ounces of Eagle brand sweetened condensed milk and I chose the fat free kind, you can do that or the regular. Now we need two eggs so we’ll just pick to of these large eggs. I had to choose smaller eggs or you choose jumbo eggs it doesn’t really matter but you’ll need two eggs to go in there and then we need some flavoring. You can notice I have them lined up here cinnamon we need 1 teaspoon. You might as well save all that beating to the last. Ginger, we need ½ teaspoon. Then we have ground nutmeg, we need ½ teaspoon. This is just ½ teaspoon measured out in a larger spoon and then we need ½ teaspoon of salt just regular. I use the iodized salt and we’ll stir that around a bit before we beat it and then we will try to get those eggs incorporated using our mixer. It’s really not necessary that you use a mixer so if you don’t have one or it’s inconvenient for you. You don’t have to do that but for me I find it a little easier. It’s helpful and it’s a little noisy so when I go ahead and do this and come back and show you what it looks like. It took me about a minute to blend this together and that’s kind of texture and consistency you get so it’s really an easy mix to do and I would might prefer doing this as compared to going to the dough section of my grocery store and getting a pumpkin pie the day before thanksgiving. They just don’t taste as good as the ones that are baked at home in the oven. Now I do have this homemade pie crust, if you want to get a pre-made pie crust one that you can— that is unbaked that would be fine. They have the unfold and baked we’re you can fit it to your pie plate that would be very easy and allow you to have a home baked pie but the filling itself is just so super easy. Just pour it in there and you’ll see it makes a nice generous pie as compared to those small once you get at—s and the Deli and I guarantee you that it tastes a lot better. It’s just wonderful with all those prices and one reason I like this recipe so much is instead of it saying put in pumpkin pie it actually allows you to put in the cinnamon and the nutmeg and the ginger and the salt so you get some control over those spices. Now this is rigged on the oven but I like to protect it a little bit and I have shown you this in a tip before. These edges tend to burn very easily if you cook something like this for a long time. And this will be cooking at 425 degrees which is pretty hot for 15 minutes, then we’ll try and heat down the 350 degrees and cook from 30 to 40 minutes somewhere in there and I’ll be watching it but with that long cooking time and with that high heat in order to protect the floated edge I take this old pieces of foil which you can use any kind of aluminum foil but this has just bends really easily and fits the form of this pie plate. These are just pop up foil. You can just bring them out in pieces and cut them like this so let me go around this and then I’ll come back before I put this in the oven. Now I’ve got my aluminum foil all the way around protecting the that filly crust and what I will also do is place just sheet of aluminum foil on top for that first few minutes I’ll make a decision as to when all of this foil comes off because I do want the crust to get done. I want it to be as done as the rest of the pie but this protects the part of the pie that is exposed from burning. You don’t want to blacken top on this so I like to protect a little bit but I do not leave a foil throughout the coating process so it’s going in to the oven and you’ll see it when it’s done. I just taken my pumpkin pie out of the oven. It did bake 15 minutes at 425 degrees then I lower the heat to 350 degrees and I cooked it for 30 minutes longer. The test for doneness is to take a clean knife and then go in about 1 inch from the crust edge and insert your knife and if it comes out clean like this then your pie is done. So this is your beautiful Thanksgiving Pumpkin Pie. Happy Thanksgiving!