The Perfect Pumpkin Pie
Making the perfect pumpkin pie begins with a light and flaky crust, and then moves on to the delicious creamy, pumpkiny filling. Bake at the right temps, and you have a golden circle of yumminess that can only be topped by whipped cream!
Here’s how to make that perfect pie crust:
Start by making your dough. I used this recipe here. The trick really is to let it get nice and chilled so that rolling it out is easier.
After it’s chilled, then you will gently push the circle of dough to get it moving.
Then, place a piece of wax paper on top to roll the dough out.
Get it a bit bigger than your pie plate.
Carefully, push the edges into place in the plate, cut off the outer edges, and flute with a fork. Fill with pumpkin pie insides (recipe to follow). Add a little flourish (like a gingerbread man) with remaining pie crust.
Bake according to the directions below:
Amount Per Serving: Calories: 0 Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.