Worlds Best Recipes: World's Best Pumpkin Pie Recipe

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Sunday, November 16, 2014

World's Best Pumpkin Pie Recipe

Pumpkin Pie is an All American treat that you just have to make and try real soon. If you've made pumpkin pies in the past from other recipes and didn't exactly like the results then you need to make and try this delicious recipe for pumpkin pie. If your looking for the world's best pumpkin pie then you've found it.

Ingredients Needed For Your Pumpkin Pie

1. 2 eggs, slightly beaten

2. 1 (15-ounce) can 100% pure pumpkin (not pie filling)

3. 3/4 cup sugar

4. 1/2 teaspoon salt

5. 1/2 teaspoon ground ginger

6. 1 1/2 teaspoon all-purpose flour

7. 1 1/4 teaspoon ground cinnamon

8. 1/2 teaspoon ground nutmeg

9. 1/4 teaspoon ground cloves

10. 1 (12-ounce) can evaporated milk

11. 1 unbaked 9-inch deep-dish pie shell

Instructions For Making Your Pumpkin Pie

1. Preheat oven to 425 degrees F.

2. In a large bowl, mix together all ingredients except pie shell; pour mixture into pie shell.

3. Bake 20 minutes, then reduce heat to 350 degrees F and bake an additional 40 minutes, or until a knife inserted in center comes out clean.

Pumpkin Pie is a sweet dessert usually served around Thanksgiving and Christmas in the United States and Canada.

Pumpkins were native to North America and we can trace the history of the pumpkin back to 7000 BCE in Mexico. Pumpkin pie recipes were first found in cookbooks in 1675 England.

Through out most of the United States pumpkin pie is served after the traditional Thanksgiving dinner.

The World's Largest Pumpkin Pie

The world's largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest. It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar. The final pie weighed 3,699 pounds and measured 20 feet in diameter.

Wouldn't you have loved to get a slice of that pumpkin pie.

John Greenleaf Whittier wrote in his 1850 poem "The Pumpkin"

Ah! on Thanksday, when from East and from West,

From North and from South comes the pilgrim and guest;

When the gray-haired New Englander sees round his board

The old broken links of affection restored;

When the care-wearied man seeks his mother once more,

And the worn matron smiles where the girl smiled before;

What moistens the lip and what brightens the eye,

What calls back the past, like the rich Pumpkin pie?

Lydia Maria Child's 1844 Thanksgiving poem "Over the River and Through the Wood" references pumpkin pie in one of its verses: "Hurrah for the fun! Is the pudding done? / Hurrah for the pumpkin pie!" The Christmas-themed song "There's No Place Like Home for the Holidays" makes a reference to homemade pumpkin pie being looked forward to by a man returning to his family's home in Pennsylvania. "Sleigh Ride", another popular Christmas song, also mentions sitting around a fire after being out in the snow and eating pumpkin pie. "Rockin' Around the Christmas Tree" contains the lyric, "Later we'll have some pumpkin pie / And we'll do some caroling".

And now you probably know more about pumpkin pie than you ever did before. I hope you get to make the recipe real soon for " The World's Best Pumpkin Pie " up above there. Top each slice of pumpkin pie with a tablespoon of whipped topping for a extra special treat.

Everything You Ever Wanted To Know About Making Pumpkin Pie And Then Some

Pumpkin pie is a traditional American and Canadian, holiday dessert. It consists of a pumpkin-based custard baked in a single pie shell. The pie is traditionally served with whipped cream.

Pumpkin Pie Ingredients

1. 2 cups (480ml) milk, scalded

2. 2 cups (450g) pumpkin, cooked and strained (or plain canned pumpkin)

3. 1 cup (240ml) maple syrup

4. 1/8 cup (30g) sugar

5. 1 Tbsp. flour

6. ½ tsp. salt

7. 1 tsp. ginger

8. 1 tsp. cinnamon

9. 1/4 tsp. nutmeg (optional)

10. 2 large eggs, beaten

11. 1 unbaked nine-inch pie shell

Instructions For Making Your Pumpkin Pie

Preheat oven to 350 °F (180 °C).

Blend all ingredients, except the pie shell, together.

Pour into the unbaked pie shell.

Bake at 350 °F (180 °C) for 45 minutes.

Let cool and serve.

Notes, tips, and variations

This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple-flavored pancake syrup, as their sugar content is different. You can also use brown sugar instead of maple syrup.

Note substitutions, below.

Prepare the raw pumpkin by skinning and cutting into 1" cubes. Bake at 350 °F (180 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but may end up with too much moisture, resulting in a runny pie. A 10" (25cm)-diameter pumpkin will make 4 to 6 pies. The pumpkin may also be baked whole and skinned afterwards.

Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.

Variant: Chocolate-covered pumpkin pie

After the pie has cooled, melt 2 oz. (55g) of sweetened chocolate (milk or dark) and pour over the top of the pie. Be sure to completely cover the pumpkin. Refrigerate to set the chocolate.

Variant: Pumpkin Pasties

Roll pie crust pastry thin and cut into circles approx 4" in diameter.

Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Slice three small slits in the top for venting. Place on a greased cookie sheet. Bake only until crust is a light golden-brown, approx 10 minutes.


14 oz. (1 can) sweetened condensed milk can replace the scalded milk and maple syrup.

2 cups of plain canned pumpkin can replace the cooked and strained pumpkin.

Do not use "pumpkin pie filling", which has added spices.

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Scalded Milk

Scalded milk is milk that has been heated to 82 °C (180 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured.

In the old days, milk needed to be scalded in order to make it sanitary. Nowadays, though, the pasteurization process milk goes through before it can be sold kills off all potentially harmful bacteria. Some recipes, especially for bread, may still call for scalded milk since the scalding process can improve the density and formation of the food.

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