Full of delicious pumpkin flavor, this homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. This recipe is a classic for a reason: a no-fuss dessert with a rich and smooth filling in a tender, flaky crust. It's also perfect for making ahead! There are a lot of thanksgiving recipes that I get questions about but homemade pumpkin pie from scratch is at the top of the list so I made a new video with all my tips and tricks as well as a test of two different paking methods! And yes I included baking instructions for a from scratch, and premade pie crust. Hope you enjoy!!
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Beth's Pumpkin Pie Recipe with Marshmallow Topping | ENTERTAINING WITH BETH
Learn how to make a delicious Pumpkin Pie Recipe with Marshmallow topping. A great Thanksgiving dessert idea to switch things up this year!
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BETH'S PUMPKIN PIE WITH TOASTED MARSHMALLOW TOPPING Serves 8
INGREDIENTS:
For Crust: 1 ¼ cups (150g) flour 3 tbsp (31 g) powdered sugar ½ tsp (2.5 ml) salt ½ cup (120 g) butter, chilled and diced into cubes 1 egg yolk and egg white separated 2 tbsp (30 ml) ice water
Filling: 15 ounce can (422 g) pure pumpkin puree 1 ¼ tsp (6.25ml) pumpkin pie spice ½ tsp (2.5 ml) salt 2 eggs 14 ounce can (396 g) sweetened condensed milk
Marshmallow Topping: 2 egg whites 1 cup (240 ml) of light corn syrup pinch of salt ½ tsp (2.5 ml) vanilla ¼ tsp (1.25 ml) cream of tartar 2 tbsp (25 g) sugar
METHOD: In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms.
In a small bowl whisk together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. (reserve egg white)
Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour.
Preheat heat oven to 450F (232C)
Once dough is chilled, roll out to 1/8 thickness and fit into a pie tin. Trim edges of dough around rim and then fold up to create a double crust.
Press crust together to form an even level around the rim. Then use the Pastry Wheel Decorator to run over the pie crust to form a decorative edge. Then place the pie shell in the freezer to set up while you prep the filling.
In a large bowl combine the pumpkin puree, pumpkin pie spice and salt. Whisk until smooth. Then add the eggs and sweetened condensed milk.
Remove pie from freezer and place on a baking sheet. Pour filling into shell. Lightly brush pie crust with the egg white to seal crust and ultimately form a golden, shinny crust.
Bake at 450F (232C) for 15 mins. Then reduce temperature to 350F and bake for another 35-40 mins until pie is set. Place a pie shield, or strip of aluminum foil, around the crust to prevent over browning.
Allow pie to cool completely and then make the marshmallow topping.
Place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.
Transfer marshmallow to a pastry bag fitted with a round tip. Pipe out decorative mounds or swirls in the center of the pie.
If you are not serving right away, the pie can be refrigerated, uncovered, until ready to serve. Then proceed with last step of broiling.
Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.
BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away! Enjoy! xx
ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Freezing Pumpkin - a how-to
A super quick and easy hw-to for freezing your extra pumpkin.
Recipe Freezer Pumpkin Pie
Recipe - Freezer Pumpkin Pie
INGREDIENTS:
●1 cup ground pecans
●1/2 cup ground gingersnaps
●1/4 cup sugar
●1/4 cup butter or margarine, softened
●FILLING:
●1 cup canned or cooked pumpkin
●1/2 cup packed brown sugar
●1/2 teaspoon salt
●1/2 teaspoon ground cinnamon
●1/2 teaspoon ground ginger
●1/4 teaspoon ground nutmeg
●1 quart vanilla ice cream, slightly softened
Make your Pumpkin Pie from Scratch! | Full Recipe | Cupcake Jemma Channel
Pumpkin Pie is the perfect recipe for Halloween and Thanksgiving and this one is totally foolproof! Learn how to make perfect pastry, avoid a soggy bottom and even how to make your own pumpkin puree from home-roasted pumpkins (in case you can't find tinned pumpkin in your local store)!
-------- For an 8 Pie Dish 255g Plain Flour 1/2 tsp salt 170g Cold Chopped Butter 1tbsp Cider Vinegar (or white wine vinegar) 5 tbsp ice cold water
2 eggs 65g light brown sugar 45g caster sugar 1 tsp vanilla --- get yours here ¼ tsp salt ½ nutmeg ½ ginger 1 round cinnamon 115g double cream 330g pumpkin
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For a 10 Pie Dish 380g Plain Flour 3/4 tsp salt 255g Cold Chopped Butter 1.5tbsp Cider Vinegar (or white wine vinegar) 7.5 tbsp ice cold water
3 eggs 100g light brown sugar 65g caster sugar 1.5 tsp vanilla --- get yours here 1/2 tsp salt 3/4 nutmeg 3/4 ginger 1.5 round cinnamon 175g double cream 495g pumpkin
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Pumpkin Pie From Scratch - Make Ahead and Freeze for Thanksgiving
#pumpkinpierecipe #holidaybaking
Welcome back guys! I’m sharing how I make pumpkin pie from scratch! It is so easy to make and freeze ahead. This recipe will save you money and allow you to choose healthier ingredients for your family.
Thanksgiving prep starts now!
???????????? All-Butter Pie Crust (makes 2 crusts)