Pumpkin pie recipe with regular milk
Even with all the spiced lattés, pumpkin beers, nutmeg-dusted baked goods, and squash-filled treats in the world, there will always be one day of the year when we crave the real deal. Thanksgiving without pumpkin pie just wouldn't feel right. Here is our version of the classic pie, plus a few tricks to help you make it the best one you've ever had.
Blind Bake the Crust
A soggy crust is the curse of many a good pie, particularly custard-based ones like our dear pumpkin. To help avoid this, partially bake the crust before adding the filling, i.e. "blind bake" the crust.
If you've never done this before, don't worry: it's easy. Just roll out the crust and fit it into the pan, then line it with a piece of parchment paper and fill the bottom with pie weights, dried beans, or even pennies. The weights help keep the bottom from puffing up and the sides from slouching. Bake for about 15 minutes, remove the weights, bake for another few minutes to dry out the bottom, and you're ready to go.
Puree the Puree
This is a trick I picked up from Cook's Illustrated a while back: run the pumpkin puree in a food processor or blender for a minute before proceeding on with the recipe. Even though canned pumpkin puree is already, yes, pureed, fibrous stringy bits often remain. Pureeing the puree helps insure a silky smooth texture.
Cook the Filling
When I say "cook" here, I really just mean to let the pumpkin puree bubble on the stovetop for about 5 minutes. I find that this brief kiss of warmth helps cook out the raw pumpkin flavor and give the finished pie much more depth. It also melts the sugar into the puree and infuses it with the spices for an all around richer, more complex flavor.
Warm Filling Loves a Warm Crust
To make sure that the filling and the crust fuse into a single delicious creation, add the warm filling to the warm crust. Don't get too fussy about this — in terms of overall Pumpkin Pie Skillz, this is a less than crucial one, and in the rush of Thanksgiving prep, I know that the blind-baked crust and the warmed filling might not be ready in perfect synchrony. I mention it only because it's a detail that pumpkin pie lovers will appreciate.
Makes 1 9-inch pie
1 9-inch unbaked Pie Crust
1 15-ounce can pumpkin puree (about 2 cups)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves or all-spice
3/4 cup whole milk
3/4 cup heavy cream
3 large eggs
1 teaspoon vanilla extract
Heat the oven to 425°F with a rack in the lower-middle position. Roll out the pie crust and transfer it to a 9-inch pie pan. Crimp the edges. Chill for 30 minutes while the oven heats.
Low Carb Evaporated Milk Mix - LC Foods - All Natural - High Protein - Low Lactose - High Calcium - No Sugar - Diabetic Friendly - Low Carb Milk - 4.9 oz
Grocery (LC Foods Corporation)