How To make Karen's Pumpkin Pie
Karen adler 2 Eggs
16 oz Pumpkin*
3/4 c Brown sugar
1 ds Nutmeg
1/2 ts Salt
1 ts Cinnamon
1/2 ts Ginger
1/4 ts Cloves; ground
1 2/3 c Heavy cream
2 tb Whiskey (like jack daniels)
1 Pie shell; 9-inch
*I make this pie from prepared fresh pumpkin. To do this, take a pumpkin, wipe it down, remove top and seeds, and cut it in half. Place the halves cut side down in a shallow pan and bake for about an hour at 350-degrees or until soft. Remove, let cool, take off rind, and cut into 2 inch pieces. The night before pie is made, place pumpkin pieces in strainer with cheesecloth and let moisture drip out overnight. You could hurry the process by pressing water out with a spoon. Weight pumpkin again to make sure you have 16 oz. You can freeze extra pumpkin for later use.Mix all ingredients (except pie shell, of course) together. Bake at 425 degrees for 15 minutes. Reduce to 350 degrees for 45 minutes. Pie is done when knife
inserted in center comes out clean. NOTE: if you have any pumpkin filling left over, pour in custard cups and bake for about 1/2 hour. Absolutely delicious. This is not a pie for the calorie-conscious, but it is one of my best and treasured recipes! Enjoy. -----
How To make Karen's Pumpkin Pie's Videos
Days In The Life with Karen: My Favorite Easy Pumpkin Bread, Starbucks Copycat Loaf & Date Night!
Hello Friends! Thank you for hanging out with me on today's Day in The Life with Karen! I decided to make one of my favorite Pumpkin Breads which happens to be a Starbucks copycat recipe! It's the best pumpkin bread! Mark and I enjoy a fun night over Jodie's house and then enjoy a wonderful date night!
Hugs my beautiful friends!
Karen xo
00:00 - Intro
09:14 - Making Pumpkin Bread
13:04 - Jodie's
13:34 - The next day
14:25 - Date Night
In Today's Video:
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Pumpkin Bread Recipe -
Pumpkin Seed Oil - *
Blazer - *
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Karen made a #pumpkin #pudding on our 1820’s farm. #historic #recipes #museum #livinghistory #pie
Making a pumpkin pudding, or pie
Homemade Pumpkin Pie | By: Karen’s kitchen
HOW TO MAKE GRUMPKIN SPICED LATTE (KAREN'S QUEST LATTE IN PIXELS ONLINE)
Pixels online is a browser game where you can earn real money by planting and crafting..
Website: play.pixels.xyz
To register just use your email to make an account.. Feel free to comment down if you need some guidance and help..
Homemade Pumpkin Pie with a Homemade Crust - Vegan and Non-Vegan version included
#chattingwithchops #pumpkinpie #homemade pie
Welcome to Chatting with Chops
My name is Karen and I make fun and entertaining videos that might teach you something. I love to make vegan recipes, baking for two and / or low calorie bakes.
I also have a fun new travel channel called Karen Norwood Travel. Go check it out if you want to see some simple, low budget, camping and other travel adventures. We do some cooking there too.
Libby’s Pumpkin Pie - recipe on can
INGREDIENTS
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 or vegan version - 4 ounces of unsweetened applesauce
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
12 fluid ounces evaporated Milk - or vegan version - vegan evaporated milk
1 unbaked 9-inch deep-dish pie shell - check out one of my previous video (Sawdust Pie) where I show how to make one
INSTRUCTIONS
Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into the pie shell.
Bake in a preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours since the pie is still actually cooking. Serve immediately or refrigerate.
email - chattingwithchops@gmail.com instagram : chattingwithchops
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Thanks for watching.
Julia Child's Fluffy Pumpkin Pie was an Unexpected Journey
Julia Child's Fluffy Pumpkin Pie recipe you can find online!
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Mastering the Art of French Cooking Vol 1 & 2:
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ingredients:
Yield: Two 9-inch pies, 16 to 20 servings
4eggs
215-ounce cans (3½ cups) pumpkin purée
1cup light brown sugar
1cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 cup heavy cream
¾ cup milk, more as needed
Julia’s pie shell (I doubled this)
5 oz plain flour
Salt
4 Iz chilled Butter
4 tb (or less) cold water