How to Make the Best Pumpkin Pie Ever
Introduction
Hello, this is Cooking Deck Chef with classic pumpkin pie. That’s right, I’m finally making public the secret Food Wishes version for this iconic dessert. If you put this out for dessert, all will be forgiven, not forgotten, right? We are talking about family, but it will be forgiven, so let me show you how to do this.
Pumpkin Pie Filling Basics
The good news Pumpkin Pie Filling easiest pie filling ever so check it out so we’re going to start with one can of pumpkin puree in a mixing bowl do not use pumpkin pie filling that’s got a bunch of stuff in it we’re going to put our own stuff in.
Ingredient List
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1 can of pumpkin puree
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1 whole egg
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3 egg yolks
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1 can of sweetened condensed milk
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Freshly grated nutmeg
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Cinnamon
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A pinch of Chinese five spice
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Ground ginger
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Salt (don’t forget!)
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Why This Recipe Works
If you’re one of these people that always gets that giant crevice that big gaping crack down the middle of your pie after it’s cooled you’re going to love this recipe this has been adapted to avoid that. The main reason for that problem is overcooked egg white when that cools that causes that big crack that separation we’re not going to have that here so good news there plus it’s also going to be a little richer a little more custardy because of the extra egg yolk all right so everybody wins.
Mixing and Final Touches
All right so next up we need our Dairy and our sugar which we’re going to get in the same ingredient by adding one can of sweetened condensed milk. I really like this better than the recipes that call for evaporated milk and sugar and believe it or not that’s pretty much our pumpkin pie filling except of course for the spices and here’s what I put in. This has always been a closely guarded secret that was only recently Declassified. We’re going to go with some freshly grated nutmeg you know we always grade our nutmeg fresh here at Food Wishes. If you’re using pre-ground nutmeg out of a can that you bought before there was an internet maybe time to get some fresh stuff. We’re also going to add some cinnamon a pinch of Chinese five spice you know to be mysterious and some ground ginger.
Don’t Forget the Salt
We’re going to take a whisk and we’re going to mix that very very thoroughly and as I was mixing this I realized I’d forgotten one of the most important ingredients: the salt, which sounds kind of weird for a dessert but without that salt you’re going to get a very flat taste. You just really need that to bring out the sweetness and the flavors and the other ingredients so don’t forget the salt. So I toss that in and once that was mixed very very very thoroughly it’s time to pour it into a prepared pie shell.
Preparing the Pie Shell
Now of Pie Dough you could use pre-made pre-rolled Pyo like I did it’s fine. If you do use pre-made Pie Dough at least go around with your finger and make some imperfection so it looks like you did it yourself. It will give the impression that you care. All right so regardless whether it’s homemade or store-bought we’re going to pour in our filling we’re going to give it a little shakea Shaka and then of course the old tapa TAA and why we’re doing that because there might be air bubbles in the filling which of course would cause—well they wouldn’t cause anything absolutely no problem at all—but it’s traditional we give it the old tapa tapa so do it.
Baking Instructions
And once once you tap that we’re going to place that in the center of a preheated 425° oven for just 15 minutes, then turn it down to 350 for another 30 to 35 minutes or until it’s just barely set. And here’s how you’re going to be able to tell: we’re going to test it with the tip of a knife. They generally say to go in about an inch and a half from The Edge to test, which I did, and you see that perfectly clean so that means the pie is done. Even if the center’s slightly undercooked it will continue to cook as it cools and it came out clean and that was just after 30 minutes at 350. So don’t go any farther than that. Do not overcook this. That will cause it to crack when it cools.
Serving and Final Touches
And was I upset that I marred the surface of my beautiful pumpkin pie just to demonstrate that doneness stuff with the knife? Yeah, a little bit. But that’s okay my Photoshop skills are legendary and we have whipped cream which of course is going to let us cover any flaws. So I’m going to put a very very sexy dollop of whipped cream on there it’s all about that half turn at the end so you’re going to give it a Twist three thrusts and the pull—there you go. And then to finish a little light dusting of cinnamon just to give it that final magazine cover quality quality look.
Conclusion
And not to be a modest because you know I am very very extremely humble but that really does look awesome and that is done the official classic pumpkin pie. And like I said earlier by tweaking that recipe with the eggs not only do we have a virtually Crack proof Pie but it’s also going to be a little richer a little creamier a little more custardy which is what I think makes this so special. Okay so I really hope you give that a try head over to cookingdeck.com for all the ingredient amounts and more info as usual and as always enjoy.
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