Pumpkin Pie For Thanksgiving | jovina cooks



Wishing Everybody A Blissful Thanksgiving.


Pat-in-the-Pan Pie Crust


1 1/2 cups unbleached all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/4 teaspoon baking powder

1/3 cup vegetable oil

3 tablespoons water

Crust Instructions

Whisk collectively the flour, salt, sugar, and baking powder in a 9-inch pie plate. Whisk collectively the oil and water, then pour over the dry components.

Stir with a fork till the dough is evenly moistened. Pat the dough throughout the underside of the pie pan and up the perimeters.

A flat-bottomed measuring cup may help make the underside even. Press the dough up the perimeters of the pan along with your fingers, and flute the highest.

Chill within the fridge whilst you make the filling.

Pumpkin Pie Filling


2 1/2 cups pumpkin puree

1/4 cup maple syrup

1/3 cup brown sugar

1/2 cup complete milk

1 tablespoon vegetable oil

2 1/2 tablespoons cornstarch

1 1/2 teaspoons pumpkin pie spice (or a mixture of ginger, cinnamon, nutmeg & cloves)

1/4 teaspoon sea salt

Filling Routes

Preheat the oven to 350 levels F.

Add all of the pie filling components to a blender and mix till easy, scraping down the perimeters as wanted. Style and modify seasonings, if wanted.

Pour the filling into the chilled pie crust and bake for about 60 minutes.

The crust ought to be gentle golden brown and the filling ought to be set.

Take away the pie from the oven and let cool fully earlier than loosely protecting and transferring to the fridge to totally set in a single day.