Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, grandma betty's pumpkin pie. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Grandma Betty's Pumpkin Pie is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Grandma Betty's Pumpkin Pie is something which I have loved my whole life. They’re nice and they look wonderful.
Bake pies two at a time, filling shells just before baking. Betty demonstrates how to make Impossible Pumpkin Pie. This is a great pie for Thanksgiving and is so easy to make.
To begin with this particular recipe, we must prepare a few components. You can cook grandma betty's pumpkin pie using 13 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Grandma Betty's Pumpkin Pie:
- Make ready 1 1/3 cups all purpose flour
- Get 2/3 cups cold unsalted butter (1 stick and 3 tablespoons)
- Get 5-7 Tablespoons ice water
- Get 2 slightly beaten eggs
- Prepare 1 1/2 cups fresh, pureed pumpkin (or canned pumpkin)
- Prepare 1/2 teaspoon salt
- Prepare 1/4 cup brown sugar
- Prepare 1/4 cup granulated (white) sugar or coconut sugar
- Make ready 1 teaspoon cinnamon
- Get 1/4 teaspoon ginger
- Get 1/4 teaspoon cloves
- Prepare 1/4 teaspoon nutmeg
- Make ready 1 2/3 cups evaporated milk (12 oz can)
For many of us, homemade pumpkin pie is the classic dish that says "Thanksgiving," pure and simple. Put away the rolling pin - this easy pat-in crust makes prep a breeze! A classic recipe and family favorite for generations. When I was in high school, I asked my Grandma for her pumpkin pie recipe that I'd always loved.
Instructions to make Grandma Betty's Pumpkin Pie:
- Preheat your oven to 425 degrees Fahrenheit
- Make the dough for the crust first by putting the flour into a food processor or mixing bowl. Add a pinch of sugar and a pinch of salt.
- Cut the butter into 1/2 inch cubes to make it easier to mix, and add that to the mixture. Blend it with a large food processor blade (my preference) or use a pastry blender to cut the butter into the flour.
- Add 5 to 7 tablespoons of ice water. Use as little water as you can to get the mixture to form into dough ball. As soon as the dough starts sticking together, stop adding water and stop mixing.
- Make a ball from the dough, and put it in the refrigerator to cool for at least 10 minutes. You want the dough to be cold when you roll it out into a crust.
- Now make the filling: Combine the eggs, pumpkin, sugar, salt and spices into a bowl and mix with a whisk until the color is even.
- Last, add the evaporated milk gradually, pouring about 3 oz at a time in and mixing well. Put the filling into the refrigerator.
- Get ready to roll the crust. Get your pie plate ready, get out a rolling pin, dust it with flour. Prepare your rolling surface with a dusting of flour as well. A granite or stone rolling surface is best, because it will keep the dough cool. You want to do this next part fairly quickly because you don't want the dough to warm up too much, and the longer you work the dough, the tougher the crust will be.
- Get the dough out of the fridge, put some flour on your hands and flatten the ball into a thick circle, then put it on your rolling surface.
- Roll out the dough to fit your pie plate. Flip the dough and dust with flour a few times to prevent it sticking to your rolling surface. Thickness of the rolled out crust should be about 3/8 inch thick.
- Put the rolled dough into the pie plate, push the dough gently into the bottom of the edges, and trim (or decorate) the rim of the crust.
- Move the pie crust to a counter top as close to the oven as you can. Pour the filling into the crust.
- Put the pie into the oven and bake at 425 degrees Fahrenheit for 15 minutes.
- After 15 minutes, reduce the heat to 350 degrees Fahrenheit and bake for another 30 to 40 minutes. When done, the filling should move only slightly (like firm Jello) when you shake it. You can also test for done-ness by sticking a knife into the center of the pie. If it comes out clean, the pie is done.
- Remove the pie from the oven and allow it to cool before serving.
She went to her cupboard, took a can of Libby's pumpkin off the shelf, tore off the label, and handed it to. Best Pumpkin Pie Recipe Homemade Pumpkin Pie Pumpkin Recipes Fall Recipes Holiday Recipes Pumkin Pie Libby Pumpkin Pie Easy Pumpkin Pie Pumpkin Pie From Scratch. · Grandma's recipe for a sweet, moist cornbread likely to become your favorite! Grandma Irene's Pumpkin Pie recipe: Grandma Irene made this pumpkin pie every year on Thanksgiving. Although there are only a few variations from the original Libby's recipe, the result is a world of difference. Instantly print and decorate your home for fall with this beautifully hand-lettered and hand drawn Grandmas Pumpkin Pie recipe (actual recipe!).
So that is going to wrap it up for this special food grandma betty's pumpkin pie recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
