Butter And Canned Pumpkin And Pumpkin Pie Spice And Heavy Cream Recipes

The Great Pumpkin Pie Recipe Sally's Baking Addiction

WEBOct 26, 2014 · Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, …

Rating: 4.8/5(317)
1. Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You’ll have extra, but they’re great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
2. Make the pie crust through step 5 according to my directions, tips, and pictures. Or use store-bought.
3. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
4. Preheat oven to 375°F (190°C).

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ExtraSpicy Pumpkin Pie (Silver Palate Recipe) Butter …

WEBNov 22, 2017 · Instructions. Preheat oven to 450°. Line a 9-inch pie plate with pastry; crimp edges with your thumb and forefinger. Beat eggs and …

1. Preheat oven to 450°. Line a 9-inch pie plate with pastry; crimp edges with your thumb and forefinger.
2. Beat eggs and sugars together until light and airy. Stir in pumpkin, spices, and salt and mix until combined. Stir in cream and half and half.
3. Pour the filling into the prepared pie crust and place pie dish on a rimmed baking sheet to catch any spills. Bake at 450° for 10 mins, then reduce heat to 350° and bake for 60 minutes more (at high altitudes, this can take longer – up to an additional 30 minutes!). The pie is done when it wiggles like jello when gently shaken, but is no longer liquid in the center (you can test with a knife or cake tester too, but I prefer not to cut into the pie to preserve its prettiness).
4. If desired, garnish with decorative pie crust cutouts, or pecan halves. Cool completely before slicing (this is really best the day after baking). Serve with freshly whipped cream.

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