Best Pumpkin Pie AND Vegan Pumpkin Pie Recipes
Pumpkin Pie
Crust
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter
4 to 5 tablespoons cold water
Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
Filing
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pumpkin
1 can Sweetened Condensed Milk
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Vegan Pumpkin Pie
Crust
½ cup unbleached flour
7 Tbs. whole-wheat pastry flour
½ tsp. salt
½ tsp. sugar or granulated sugar cane syrup
½ tsp. baking powder
3 Tbs. canola oil
3 Tbs. soymilk plus ½ tsp. lemon juice
3 to 4 Tbs. water
Filling
2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)
1 cup low-fat soymilk or rice milk
¾ cup granulated sugar cane syrup
¼ cup cornstarch
½ Tbs. dark molasses or to taste
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. grated nutmeg
¼ tsp. ground allspice
To make Crust:
1. In medium bowl, combine both flours, salt, sugar, and baking powder. In small bowl, mix oil and soymilk mixture.
2. Pour liquid mixture into dry ingredients, and mix with fork until dough holds together in ball. If it is too dry, add some water, a little at a time, until dough is moist enough to roll. (If time allows, cover with plastic wrap and refrigerate for 1 hour.)
3. Roll out dough on lightly floured surface with lightly floured rolling pin, forming 11-inch circle. Line 9-inch pie plate with dough. Flute or crimp edges with fingers or fork. Cover with plastic wrap, and refrigerate until ready to use.
4. Preheat oven to 425°F.
To make Filling:
5. In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
6. Reduce oven temperature to 350°F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.
DIET HACK | Pumpkin Pie Shake #shorts
Another flavor combination to give yall ideas for yummy pairings!
Showcase: PUMPKIN PIE! :D Who doesn't like pumpkin pie? :3
Welcome to the video. :) I wanna make fitness and living a healthy lifestyle a lot easier and sustainable for everyone. No fad diets like keto or intermittent fasting where you'll end up yo-yoing back to where you started or find yourself binge eating at 2 am. And also no bullshet advice. I'm not going to say you'll burn 300 calories from a 10 minute HIIT workout. Just going to be a bunch of recipes and food ideas that I really like that are nutrient dense without being calorie dense and satisfying! I'm nowhere close to being a chef but I am the textbook definition of a foodie. These are all ideas that I hope you will enjoy so you can learn to filter out all the misinformation on the internet while living a healthier lifestyle. A lot of my recipes will be more Asian inspired - just cuz that's what I'm most familiar with. But there will be others! Besides from recipes, I'll be making random skits, response videos, and fact videos to hopefully steer you in the right direction to reaching you goals! I feel like there are so many bad actors out there, I just want to help! Whether that's one person or 50 people. Eventually, Subscribe to find a healthy diet and lifestyle and after you apply those tips, feel free to leave or stay to just chill! :D
If you have any foods you want me to make more healthy/lower calorie; feel free to share in the comments below. Subscribe for random skits and dope recipes :) More to come! Just don't mind the mukbang -ing and trash quality edits.
#fitness #healthy #recipe #flavorpairings #icecream
Pumpion Pie from 1670 | The History of Pumpkin Pie
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Editor: WarwicSN -
Subtitles: Jose Mendoza
PUMPION PIE
ORIGINAL 1670 RECIPE (From THE QUEENE-LIKE CLOSET)
To make a Pumpion Pie.
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.
MODERN RECIPE
INGREDIENTS
-1 Sugar or Pie Pumpkin
- 2 Sharp Apples (ex. Granny Smith)
- 3 Eggs beaten
- 2 Handfuls of fresh herbs (I used Rosemary, Parsley, and Thyme)
- 6 Tablespoons (85g) Salted Butter
- 1/3 Cup (50g) Raisins
- 1/3 Cup (50g) Currants
- 1/2 Cup (100g) Sugar
- 1/4 Cup (60ml) Sherry or Sack
- Lard or Vegetable Oil for frying (optional)
- 1 Nine-Inch Pie Crust
METHOD
1. Set the oven to 425°F (220°C) and line a pie dish with your pie dough.
2. Peel the pumpkin, then remove the stem and seeds, and quarter it. Slice each piece into thin slices, about 1/4 inch thick. Repeat this process with the apples.
3. Put 2 tablespoons of the butter into a frying pan and set over medium heat. Note that, depending on the amount of pumpkin you fry, you may require more butter; you can also use lard or vegetable oil. Then mix the herbs into the beaten eggs and dip the pumpkin slices into the egg, coating them lightly. Then place them into the frying pan and fry for 10 minutes, or until the pumpkin is quite soft. Depending on the size of your pumpkin, you may need to do this in several batches. The pumpkin should not be more than 3 layers thick in the pan.
4. While the pumpkin fries, line the bottom of your pie crust with the apples. Once the pumpkin is cooked, place it in a bowl with 2 tablespoons of the butter, along with the raisins, currants, sugar, and the sherry or sack. Mix everything together and pour over the apples, smoothing the top. Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 40-50 minutes longer, or until the top of the pie is bubbling. Remove from the oven and set a on a wire rack. Scatter the 2 remaining tablespoons of butter on the top of the pie and allow to melt in. Cool completely before slicing.
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