Easy, Perfect Pumpkin Pie


Makes 1 9-inch pie (8 servings)


This Pumpkin Pie is made with your dehydrated pumpkin powder or canned pumpkin purée. We have provided a great recipe for pie crust or you may use pre-made. Sweetened Condensed Milk is the secret here, along with the eggs, to making a fast, easy, and flawless pumpkin pie your family will love!

sweetened-condensed-milk-all

Different Brands of Sweetened Condensed Milk

Ingredients

1/2 cup pumpkin powder with 2 cups boiling water*
3 egg yolks
1 large egg
1 (14 ounce) can sweetened condensed milk**
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon lemon powder or bottled lemon juice
1 9-inch unbaked pie crust***

__________________________________________________

Directions

  1. Preheat oven to 425°F (220°C).
  2. Place pumpkin powder into a large bowl and pour 2 cups of boiling water over the pumpkin powder. Stir well and let the pumpkin powder set, covered, for 20 minutes until cooled. This is a great time to prepare your pie crust if making yourself.
  3. Once the pumpkin purée has cooled and rehydrated, whisk together with egg yolks, and egg in a large bowl until smooth. The egg yolks prevent cracking of the tops and give it a more custard-like pie.
  4. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and lemon powder; whisk until thoroughly combined. The salt and lemon give this a bright flavor instead of a flat taste.
  5. Fit pie crust in a 9-inch pie plate and crimp edges.
  6. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
  7. Bake in the preheated oven for 15 minutes.
  8. Reduce heat to 350°F (175°C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean.
    pumpkin-pie-test
  9. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or ice cream and a bit of cinnamon sugar before serving.

__________________________________________________

Notes:

*1 (15 ounce) can pumpkin purée or 2 cups of homemade purée can be used in place of the pumpkin powder and boiling water.

**Use any brand of Sweetened Condensed Milk you prefer, even Coconut Milk! Or you may make your own:

______________________

***EASY Pie Crust Recipe link

Tip: Aluminum foil can be used around the edges to keep pie crust moist, cook it evenly, and make clean-up easier.

pumpkin-pie-foil


©2016 21st Century Simple Living www.21stcenturysimpleliving.com