Pumpkin Pie Recipe

#pumpkinpie #pie #recipe This Pumpkin Pie Recipe is the best pumpkin pie we have ever tried. Gail has not been a big fan of pumpkin pie until she found this recipe from Sallysbakingaddiction.com. This pumpkin pie really is so delicious with all the spices and flavors. For your oven, set it to 375 degrees and bake the pie for about 55 minutes. Start checking your pie around 50 minutes. The pie should be about done when the pie still jiggles just a little bit (not much). Thank you, Sallysbakingaddiction.com for this recipe. I lowered the sugar a tad bit.
You will find the Ingredients List below. You will also find links for some of the tools Gail uses. Just click on the Amazon affiliate links to view and/or purchase the items Gail uses in her kitchen that helps make baking fun and enjoyable. If you like this video, please visit the channel Southern Glance With Gail for more scrumptious recipes with Gail showing how to make them using step-by-step details. Thanks for watching and have a blessed day!
For 2 adjustable silicone pie crust shields, click on this link. amzn.to/3nzFpoc
For over-the-sink roll-up dish drying rack, click here. amzn.to/3FuyJhp
For the Harrisville Potholder Pro Loom so you can make your own potholders, click on this link. amzn.to/3kX9Zq5
For the Harrisville Potholder loops, click on this link. These are fun to make and make excellent gifts. amzn.to/30PmE7N
For a Kitchen Aid Stand-Up Mixer, click on this link. amzn.to/3GDxEoL
For measuring cups and measuring spoons, set of 16, click on this link. amzn.to/3mqGC0x
INGREDIENTS LIST:
Pie crust for a deep pie pan
1 15-ounce can pumpkin puree
3 large eggs (I used extra-large eggs)
1 1/4 cups packed brown sugar (I used light brown sugar)
1 tablespoon cornstarch
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon fresh ground black pepper
1 cup heavy cream
1/4 cup milk
DIRECTIONS:
Preheat oven to 375 degrees. Prepare pie crust and bake according to directions. Use pie shields to protect the rim from getting too brown. (See How to Make Pie Crust on Southern Glance with Gail Channel.) While the pie crust is baking, prepare the filling.
Combine all ingredients (except for the pie crust, of course) in a mixing bowl. Mix thoroughly. I use a stand-up mixer (see links above and see video above). Pour pumpkin pie filling into the warm pre-baked crust. Fill about 3/4 full. Use pie shields to protect the rim and bake this for about 50-60 minutes. The pie should be just a tad bit jiggly in the middle when you pull it out. It will finish cooking after you pull it out. Just make sure it is not too jiggly.
You will probably have leftover filling. You can use a small oven-safe dish and spray this dish with cooking spray. Put the remaining filling in this dish and cook it the same amount of time as the pie. This is like custard and is SO delicious! Just treat yourself and eat this after it has cooked and while it is warm.
Put the pie on a wire rack and allow it to cool completely, which might take a few hours. Serve with whipped cream if desired. Cover and refrigerate any leftovers.

[@MadebyYouandI]

I've been researching pies for my own channel and came across your video. This looks simple to make and delicious -- pinned it!

[@imanzone]

Thank you! I have more pies and sweets on the channel that are so delicious. I just checked out your channel and subscribed. Your food and videos look amazing! Thank you!

[@MadebyYouandI]

@@imanzone Thank you so much. I just check, this must be your private account because I can only see one video from your Pat Pennel Music. I'd love to subscribe to your regular channel, if you could connect me to it. :)

[@rupanjaligoswami6061]

Looks yummy. Hope we can be good friends.

[@imanzone]

We really like this recipe. Let me know if you make it and how it turned out for you.

[@nancybrake5004]

Why did you cook the crust before adding the filling?

[@southernglancewithgail7945]

Good question, Nancy! There are about 3 reasons why pie shells might do better being cooked before adding the filling. 1.). To help prevent a soggy bottom, you can pre-bake the pie crust. 2.). If your filling does not require baking, then you would pre-bake the pie crust. 3.). If your filling requires baking but is only in the oven a short time, then it would do better to pre-bake the pie crust. Sometimes, you can cook the pie crust just a little without fully cooking it. (It depends on what your recipe calls for.) The pie crust will finish baking when you put the filling in and bake it altogether.