My son requested a pumpkin pie, so I prepared one for us. Yuri was very happy with the pie and loved it. It’s a classic Thanksgiving pie and should be on your table tomorrow. It was the third Thanksgiving recipe I tried out this year and loved. Will be testing more traditional Thanksgiving recipes next year.
This pumpkin pie recipe is easy to make and is from the Betty Crocker website. The crust is made with flour, salt, vegetable oil and water. The filling requires eggs, sugar, cinnamon, salt, ginger, cloves, pumpkin puree and evaporated milk. To top the pie you’ll need cream and sugar.
Made the pie exactly as stated in the recipe.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Allergies: gluten, wheat, egg, dairy, sugar.
1 1/3 cups flour
½ teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1/8 teaspoon ground cloves
15oz or 425 grams pumpkin puree
12oz or 3.5dl evaporated milk
¾ cup cream
2 tablespoons sugar
In a bowl, mix flour, salt and oil with a fork until all flour is moist. Adding one tablespoon of water at a time, keep mixing with a fork until all the water is absorbed. Shape the dough into a ball. Press the dough in a 9-inch pie pan with your finger on the bottom and up the sides.
Add eggs to a bowl and beat them slightly. Add in sugar, cinnamon, salt, ginger, cloves, pumpkin puree and evaporated milk and beat it until mixed well.
Pour the pie filling in the crust. Bake in a preheated 220°C/425°F oven for 15 minutes.
Then bake another 45 minutes in an 180°C/350°F oven. Cool completely for 2 hours, or if you can’t wait, half an hour.
In a chilled bowl beat the cream with sugar until stiff peaks form.
Serve the pie topped with whipped cream.
- Recipe source is the website Betty Crocker.
- Enough for 8 serving.