Thanksgiving essential dessert Pumpkin pie Pumpkin Pie
Every year, thanksgiving seeks a change in the food menu, but I make sure to make this dessert. Since I started baking at home, I've tried various pumpkin pie recipes every year if it's Thanksgiving, and this recipe is the best! It's a pumpkin pie that's a less sweet version of Paula Deen's pumpkin pie recipe, which is famous for Southern Food on the Food Network Channel.
4 serving
Within 90 minutes
EasyFusion집밥er
Ingredients
  • Cream cheese
    8oz
  • sweet pumpkin
    1/4
  • white sugar
    1cup
  • Salt
    1/4tsp
  • Eggs
    1ea
  • an egg yolk
    2ea
  • Butter
    1/4cup
  • Vanilla Extrack
    1tsp
  • cinnamon powder
    1/2tsp
Cooking Steps
STEP 1/9
As I mentioned during pecan pie (@6879933) (I actually made two pies at the same time), it's best to buy a pie crust made on a silver foil pie plate if possible, and when you buy an uncooked pie crust like me, it's a shortcut to make a pretty pie shape. Failure is the mother of success
STEP 2/9
The base of filling is cream cheese. This must be left at room temperature and soft, so if you have a stand mixer or hand mixer, please cream it. I didn't want to wash the stand mixer today, so I just pulled out the handle of the hand mixer and did it by hand
STEP 3/9
Add [Ingredient 2] on top of the creamy cream cheese and mix well. I've done it a lot, so I mixed it well with my hands, but it's best to use a machine. If you want to make your own pumpkin puree, refer to pumpkin bread recipe @6879304
STEP 4/9
Add [Ingredient 3] to the ingredients above and mix again.
STEP 5/9
Lastly, add [Material 4] to the ingredients above and mix well.
STEP 6/9
When all of them are mixed, pour filling into the prepared pie crust.
STEP 7/9
Once the pie crust was pre-baked, it shrank and folded, leaving the pie filling. There's no leftovers
STEP 8/9
Bake for 50 minutes in a preheated oven at 350 degrees F. The shape is ruined, but the taste is amazing
STEP 9/9
After Thanksgiving, I bought a pretty molded pie crust and made it again. This time, it's full without any fillings left, right? I'll just make another cookie and eat it with the pie
You should cool it completely, harden it in the refrigerator for more than an hour, and cut it to prevent the peeling from collapsing.
Cooking review
5.00
score
  • 546*****
    score
    I made it by referring to the recipe you posted! Pumpkin peeling is very delicious. Thank you!
    2021-01-17 22:56
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