Channel: Noreen's Kitchen

Category: Howto & Style

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Description: #Thanksgiving #PumpkinPie #HolidayRecipes November 3, 2021 Classic pumpkin pie is a Thanksgiving table essential! It's also a great pantry recipe to have because the majority of the ingredients come out of your dry pantry and cupboard and the eggs come from your extended pantry, or refrigerator! This is a holiday classic that everyone needs a good recipe for! Mine has a couple of twists that take this from good to great! The addition of one extra eggs adds a richness and thickness to the custard that is delightful and swapping out the granulated sugar for brown adds a fabulous earthy depth of flavor that only comes from that molassasy sugar. I know you are going to love this one! I am using the pumpkin that we cooked in our pressure cooker in a previous video. In case you missed that one you can watch it here; bit.ly/2YbS4DU If you are using canned pumpkin then you will need to use one 15 ounce can of solid pack pumpkin and not pumpkin pie mix. If you are using your own home prepared pumpkin puree then you will need just about 2 cups. The rest comes off your pantry shelf like one can of evaporated milk, some sugar, vanilla, pumpkin pie spice and salt. Eggs go in as well and I am using three instead of the customary 2 and if you really want a custardy pie, toss in four eggs for fun. It will be fine! To see how I make pumpkin pie spice: bit.ly/3CF1Eya I have used a basic pie crust. You can use the refrigerated type or the frozen type, it's up to you. My favorite pie crust is my cream cheese pie crust recipe that you can find here: bit.ly/3CO5F3q This pie bakes up so beautifully. Mine took 1 hour in a 350 degree oven. I checked it at the 40 minute mark and tested it with a knife. It was not done at all. At this point I returned it to the oven but put a pie shield on my crust so it would not over brown. Pie shields are a great item to have in your kitchen, especially this time of the year when pie baking is at it's peak. If you don't have a pie shield, you can easily fashion one from strips of aluminum foil. You will know your pie is done when you pierce it with a knife and see no signs of liquid and the center is ever so slightly jiggly. Remove it from the oven and allow to cool completely on a rack before placing in the refrigerator. You should let your pie cool for at least 2 hours before slicing and in my opinion, pumpkin pie is best served chilled with fresh whipped cream, but you should enjoy yours the way you like it most. Admittedly it is delicious ever so slightly warm. I hope you give this classic pumpkin pie recipe a try with my couple of twists and I hope you love it! Happy eating! Get a printable version of this recipe here: bit.ly/3pZocGu Get my cookbooks here: bit.ly/1czqM5R Business Inquiries can be sent to: info@noreenskitchen.com Check me out on social media! Facebook: on.fb.me/12bdibt Twitter: @noreenskitchen Instagram: bit.ly/12bdqrp Google + bit.ly/1o5GMYy ***MAILING ADDRESS**** Noreen's Kitchen PO Box 14173 New Bern, NC 28561 Have a question for me? Send me an email: info@noreenskitchen.com Noreen's Kitchen Community Guidelines (The Rules) bit.ly/2i7VocU Any links to Amazon are, in many cases, affiliate links. Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.