• Pumpkin “Yum-kin” Pie: A Thanksgiving Series

    Finishing it all off with some pie!

    A Thanksgiving meal is never complete without some pumpkin pie to top off the decadent food marathon!

    If you’re brave enough to channel your inner pastry chef, this challenge is perfect for you.

    To save time on Thanksgiving Day, this is another one of those recipes you can attempt in advance. Actually, you’ll want to attempt it in advance! Between pre-baking the pie crust and letting the actual pie cool, the process, while totally worth it, can take a while to make.

    pumpkinpieIf you do end up making some of the Bosworth family recipes, please share your creations with me and my family (I’m back in Laguna for the holiday!) using the hashtag #LoCooks . If you’ve enjoyed this series, please let me know if you’d like something similar for Christmas!

    x

    Lo

    1. A pre-baked pie crust

    2. 2 cups (15oz can; 450g) of pumpkin puree

    3. 3 large eggs

    4. 1 and 1/4 cups (250g) of packed dark brown sugar

    5. 1 Tablespoon (15g) of cornstarch

    6. 1/2 teaspoon of salt

    7. 1 and 1/2 teaspoons of ground cinnamon

    8. 1/2 teaspoon of ground ginger

    9. 1/4 teaspoon ground of freshly grated nutmeg

    10. 1/8 teaspoon of ground cloves

    11. 1/8 teaspoon of fresh ground pepper

    12. 1 cup (240ml) of heavy cream

    13. 1/4 cup (60ml) of milk—any is fine

    1. Preheat oven to 375F.

    2. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.

    3. Pour pumpkin pie filling into a warm pre-baked crust. If you did not use a deep dish pie pan, you will have too much filling. Only fill the crust about 3/4 of the way up. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a piecrust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

    4. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.

    Time: 30 minutes to prepare, 1 hour to bake, and 3 hours to rest

    Level: Medium

    Serves: Depends on the size of your slice!

     

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