If You Want To Make The Perfect Pumpkin Pie Try Molly Yehs Decadent Recipes

IF YOU WANT TO MAKE THE PERFECT PUMPKIN PIE, TRY MOLLY YEH'S DECADENT RECIPE

Steps:

• Combine your water and apple cider vinegar and then put it in the fridge (or freezer) so it becomes very cold. I let mine sit in the fridge for about 1 hour.
• In a large bowl or food processor, mix flour, salt, and sugar. Cut butter into chunks and add it to the mix, using a food processor or hands to mix it together until it's mostly combined, forming a mealy texture. (It's OK if there are still butter chunks). Then, take the cold water and apple cider vinegar mix and drizzle it onto your flour and butter mixture. Use your hands or food processor to combine until a dough forms. If your dough is dry, add a little cold water - drops at a time - until the dough comes together. (Note: I used a handheld dough blender to break down the butter into the flour, which worked very well.)
• Once you have a dough, press it down into a circular shape. Wrap it in plastic wrap and put it in the fridge for 30 minutes.
• Preheat your oven to 425°F. Take your dough out of the fridge and roll it out onto a clean, floured surface to form a 12-inch circular shape. Roll dough onto your pie baking dish and gently press it into to fit the shape of the pan. Cut off excess dough around the edge. Using a fork, prick the bottom of your crust. Then, using your fingers, gently press crimps into the edges of the dough. Put your plated crust into the freezer for 15 minutes.
• After 15 minutes, take your crust out of the freezer and layer parchment paper over it. Fill the paper with pie weights, dried beans, or dry rice, and bake for 15 minutes. Remove the parchment paper and whatever you used as a weight, and then bake the crust again for 3-5 minutes, until pale.
• Put a large pot on your stovetop and set it to medium-high heat. Add pumpkin puree and the granulated sugar, brown sugar, and maple syrup. Allow the mixture to come to a simmer, then reduce to medium heat, allowing the sugars to caramelize for about 10 to 15 minutes. Then reduce your heat to medium-low and stir in the milk and heavy cream.
• In a separate bowl, gently whisk your eggs and egg yolks together. Using a soup ladle, add small amounts of your pumpkin mixture to your eggs, all while continuously whisking the eggs. (By tempering the eggs, you're ensuring that they blend into your hot pumpkin mixture without overcooking).
• Once the eggs are fully blended into your pumpkin mixture, add the contents of the egg bowl back into your large pot and stir. Add the cinnamon, nutmeg, and vanilla and then whisk to ensure all ingredients are thoroughly combined.
• Add the pumpkin mixture to your pie crust and bake for 30-40 minutes. You want the edges of your pie to set but the center to still jiggle - this helps avoid cracks in your pie.
• After baking, remove your pie from the oven and allow it to cool completely. Once cooled, top with fresh whipped cream and cinnamon, and then serve and enjoy!

PERFECT PUMPKIN PIE

Steps:

• Preheat the oven to 375°F and set an oven rack in the middle position.
• If using a homemade crust: Cover the chilled crust with a piece of parchment paper. Fill the crust about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
• If using a frozen crust: Follow the instructions for blind-baking on the package.
• After blind-baking the crust, reduce the oven temperature to 325°F.
• Make the Pumpkin Pie Filling: In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
• Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
• Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
• Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.