Homemade pumpkin puree - use a 1 kg / 2 lb sugar pumpkin or butternut squash (weight with skin and seeds).measure this using cups as the density and therefore weight of pumpkin does differ between canned and fresh homemade.use pure canned pumpkin, not pumpkin pie filling.See the separate how-to video for the homemade pie-crust here! Serving with a generous dollop of cream is not an option, it’s essential! The extra texture, that extra hit of creaminess…. I’m so happy with it, it’s all my Pumpkin Pie dreams come true. (Bonus: Lower temp = more even golden pie crust colour).Īnd that, my friends, concludes The Pumpkin Pie Project once and for all. Whereas at much higher temperatures (200☌/390☏ and above), the filling would puff up early on in the bake time, causing cracks. For me, I found that by using a lower temperature, the filling sets more slowly and avoids cracks. LOWER oven temp – baking temperatures vary wildly from recipe to recipe. They were never severe, and when the pie was cooling it always deflated a bit so the cracks would largely “self heal”.īut it annoyed me enough to persist with trying to solve the problem of cracked Pumpkin Pie, and here’s how I resolved it:ĭon’t overbeat the eggs – Once you add the eggs, don’t whisk to death because it creates air pockets in the filling which = cracked surface.Īdd eggs last, one by one – I thought whisking eggs first would reduce air pockets but in fact, it created more and made the cracks worse!īANG the bowl before pouring into the pie crust – this will make bubbles rise and pop on the surface (bonus: it’s super fun □) ![]() How to avoid cracked surfaces on Pumpkin Pie Once that’s done, it does become a dump and mix job! I credit Smitten Kitchen for leading me to the Cooks’ Illustrated method to gently cook the pumpkin and spices just for just 5 minutes to remove a bit of the excess water in the pumpkin (canned OR fresh) to ensure the pie crust base doesn’t go soggy and let the spices bloom for improved filling texture and superior flavour. Though personally, I think once you discover that it takes 1 minute to make a Pie Crust with your food processor, you may never buy one again!ĩ9% of Pumpkin Pie recipes out there are as simple as dump-and-mix. Steamed, mashed or pureed in a food processor, then passed through a sieve yields pumpkin puree that is, in my opinion, virtually identical to canned pumpkin.īuy it or make your own. Roasted pumpkin, albeit arguably the “best” pumpkin flavour, dries out too much so once mashed, it’s too thick which results in a pie filling that’s not as soft as it should be. Homemade Pumpkin Pie Spices – cinnamon, ginger, cloves and nutmeg andĪfter much trial and error, I’ve found that the best way to make pumpkin puree for pumpkin pie is to steam pumpkin pieces then pass through a sieve. ![]() If using canned, make sure you use pure pumpkin, not pre spiced pumpkin pie filling Pumpkin puree – canned or homemade (see below). But there is no need – she’s pretty near to perfection! Isn’t she a beauty? There are the teeniest of cracks on the edges, and truthfully I could’ve just photoshopped them out (and I bet some food magazines DO!!). It’s based on the filling recipe from Smitten Kitchen albeit I tweaked the spices (I found them too subtle) and reduced the oven temperature because I discovered by trial and error that this is the easiest path to avoid cracks on the surface of my Pumpkin Pie. Not enough spicing, weird blend of spicing, too sweet, not sweet enough, unpleasant “curdled” filling, severe cracks, overcooked, undercooked. I feel like I’ve battled every possible variation of pumpkin pie to confirm that this is The One. Use a homemade pie crust or store bought for ease, fresh or canned pumpkin!įor a recipe that’s actually incredibly simple to make, perfecting The Pumpkin Pie was irritatingly difficult – hence why it’s taken me until 5 years to share it. A classic Pumpkin Pie with a soft, perfectly set filling, perfect amount of spicing, not too sweet and a bronzed surface that’s crack free! Simple to make, it’s perfect in every way.
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