#pumpin pie

[foodididntneedtoknowexisted]

LIMITED BATCH LAND O LAKES PUMPKIN PIE SPICE BUTTER SPREAD

[cravefoodie]

[autumnnightschristmaslights]

Pumpkin Pie Spice by Jiří Hubáček

[caitybakes]

Pumpkin Pie (in under an hour).

(from 11.11)

Yes, ladies and gents (do any gents read this?), you can make a pumpkin pie in Under.  One Hour.  I did, and the only injury I sustained was a cut from the pumpkin can that may or may not need stitches.  A bandaid will suffice for now because I have stellar health insurance.  Stellar.  I'm pretty proud of my speed, especially considering there were 30 guests I was simultaneously trying to engage in conversation milling about.  I have full faith that without the house full of people or the blood spurting from your finger (too graphic?), you too can make a pumpkin pie in Under.  One.  Hour.  Okay okay, if this is your first pumpkin pie making experience, you can have a 15 minute grace period.

Here's what you'll need:

Crust:

1/2 Cup Unsalted Butter, cold

1 1/4 Cups Flour

1/2 Tbs Sugar

1/2 tsp Salt

4-5 Tbs Ice Water

1.  Dice cold butter into cubes and place in mixing bowl.  Add flour, sugar, salt, and cut together (using pastry cutter, whisk, or fork) until mixture is clumpy.  Add ice water one Tablespoon at a time, cutting together dough until it all sticks together.  Do your best not to add too much water or over-mix.  You crust won't be as flaky if you do.  Wrap dough tightly in plastic wrap and place in the freezer while you make your filling.  Total Time: 3 minutes

Filling:

1 15oz Can Pumpkin Puree

1 14oz Can Sweetened Condensed Milk

2 Eggs

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Ground Nutmeg

1/2 tsp Salt

1. Preheat oven to 425 Degrees Fahrenheit.

2. Whisk together all pie filling ingredients.  Yay super easy!  Total Time: 2 minutes

3.  Take your pie crust dough out of the freezer, and on a floured surface with a floured rolling pin, roll it out to 1/8" - 1/4" thickness.  Transfer dough into pie pan, folding extra dough around the edges under and pinching to make it look presentable.  Nobody wants an unpresentable pie crust edge.  Re-whisk filling to make sure it's all still mixed.  Pour filling into pie crust.  Cover edges of crust with either a pie crust shield (circular metal thing that rests over the pie) or foil to prevent crust from burning.  Total Time: 5 minutes

 4. Bake at 425 for 15 minutes.  Reduce heat to 350 (without removing pie) and bake an additional 35 minutes, until a knife inserted one inch from the edge of the pie comes out clean.  Let cool for a little bit and then dig in.  Unless you like a burned tongue, then feel free to dig in right away.  Total Time: 50 minutes

2 + 3 + 5 + 50 = Pie in 1 Hour!

(Ok so I know it's supposed to be under one hour, but I swear when I made it it was under an hour.  Probably took me less time to cut together the pie dough, I've done that so many times i can do it in my sleep now.  Sleep Baking.  It's a serious problem.)

[itsdauntlessbitch]

My eating for fun is getting overboard now. I am now eating foods I don't honestly care for because I get bored.

I don't care for Pumpkin pie but I just sat here and ate it and now want more but I still don't care for it...I am bored. But the whip cream is yummy. But I would usually just take the whip cream and go.

[veganatalye]

Mini Pies.

After being on a total pumpkin kick a couple weeks ago, I ended up with leftover pumpkin. So I did the most logical thing I could think of, which was bake a pumpkin pie. I used the same recipe from Thanksgiving, except instead of using canned pumpkin, I steamed my own.

The lack of a personal food processor at the boyfriend's place (something which I remedied today) made it so the contents of the pie tasted good, but the consistency was not as smooth or pureed as I would have liked.

And even after I made a pie, there was still extra filling. So with that, I decided to take a page from a friend, who recently made mini pies of her own, and utilize my silicon cupcake forms.

And you know what? They turned out amazing! This is an idea I'll definitely use in the future, particularly because they're the perfect snack size. And while the first one out of the oven fell apart when I tried to remove it, after letting them cool in the fridge for a few hours, they were spot on.

Continuing in the spirit of mini pies, I bought a new Backform (or baking pan) today. It's bigger than a cupcake, but still a small size that can feed one or two. And since I didn't get to taste it the first time around, I remade the apple pie recipe to test it out.

I haven't tried it yet, but maybe that will be breakfast tomorrow. In any case, I'm excited to be making more mini pies.

[saucepans]

I have pumpkin pie ice cream.

Are you Jealous?