It’s just the note that is added to this family recipe, so that’s what I do. The pie shells do not need to be pre-baked. Pie Shells: Use frozen or refrigerated, store-bought pie shells or your favourite homemade pastry. If you’d prefer, you can always use the real whipped cream in a can. Whipping Cream: Also known as heavy cream, this is a must for me to whip fresh for topping these pumpkin pies. If you are a cloves in your pumpkin pie lover, you can certainly add some, though I would always urge you to try it as written first and adjust later. It results in a pleasantly, but not overly spiced pie. Spices: As noted above, the spicing in this pie is equal parts of cinnamon, ginger and nutmeg. Whole milk is labeled as 3% or 3.25% generally. Milk: Again, you’ll want to use whole milk here, for best results. The one you want is the full-fat version and is the one that doesn’t say any of that :) You don’t want to use the evaporated milk that is labeled as 2%, 1% or fat-free. As this is a special, Thanksgiving dessert, using full-fat evaporated milk (and milk) will yield the nicest results and you will be thankful that you did when you eat it :) You will need the large (28oz-ish) size can for two pies.Įvaporated Milk: Full fat evaporated milk is highly recommended here. Pumpkin Puree: Even though we’re making a pie, you don’t want to use Pumpkin Pie Filling here. It is combined with whole milk, for a perfectly creamy taste and texture, without the need for actual cream, which makes a pumpkin pie a bit too rich for me, especially after a big turkey dinner! Ingredient Notes The other interesting addition to this pie is evaporated milk. I personally find that cloves over-power the other flavours in a pumpkin pie, but that’s just me :) In your kitchen, you’re free to spice as you like it. It has a wonderful, fresh pumpkin taste, is beautifully moist and it’s spiced nicely with equal parts of cinnamon, nutmeg and ginger. This is the pumpkin pie I grew up eating. Get the Recipe: Simply Perfect Pumpkin Pie.
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