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Learn how to make a pastry for pumpkin pie that is not at all soggy but light and flaky. The perfect pumpkin pie crust.
This one made with homemade pumpkin purée in a ready made crust, one out of canned pumpkin pie filling made by instructions on the can, and one store bought pie from grocery. Everyone thought this was the best – it is an outstanding recipe.
Every pumpkin pie has to start with a stellar pie crust. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust. It’s easy to make. And I have a video tutorial and step-by-step photos in my pie crust recipe.
Make the perfect pumpkin pie with a buttery, flaky crust and a smooth, crack-free filling. It’s the ultimate holiday dessert! Servings: 8 to 10 (Makes one 9-inch deep-dish pie)
Directions. Pie Crust - This recipe is a simpler version of my moms egg and vinegar pie crust recipe. If you are using a store-bought crust instead, let it come to room temperature first. For a homemade crust: In a large bowl, combine flour, brown sugar, and salt. Add chilled, cubed butter.
10 mins. Cook Time: 50 mins. Total Time: 1 hr. Servings: 8. Yield: 1 (9-inch) pie. Jump to Nutrition Facts. Jump to recipe. We have over 130 recipes for homemade pumpkin pie here at Allrecipes, but this recipe takes the cake (or pie) with over 2,600 five-star ratings.
Pumpkin Pie. Recipe by Susan Reid. 299 Reviews 4.7 out of 5 stars. Share. This is a rich, spicy pumpkin pie that slices well and has a bright flavor.