I have been looking for the perfect pumpkin pie recipe for a long time. Every fall I've baked pumpkin pies for Halloween parties, but each time with a different recipe, because none of them have continued.
This autumn I started my search well in advance and here it is finally! Absolutely wonderful, the best pumpkin pie ever. I've done this twice already and I'm going to do it a third time. The recipe is on the back Great pumpkin pie recipe by Nora Cooks. Unlike the original, I also did pumpkin puree from scratch myself and I used regular orange pumpkin, because its taste is mild enough for this. Even after draining in a strainer, the consistency of the puree is clearly more watery than in the original instructions. However, it doesn't hurt anything at all. As long as the malt cools the pie properly, the pie hardens nicely and can be easily cut into pieces.
The most laborious and time-consuming part of the recipe is pumpkin puree and making the pie dough (unless you use ready-made pie crust). However, both of these can be made the day before or the week before, as they withstand freezing well. If you prepare these in advance, you can make the pie filling itself in a couple of minutes, because all the ingredients are just mixed together and that's it.
I also made the pie crust With instructions from Nora Cooks, but it is such a simple basic pie dough that you can replace it with any other sweet pie base.
Use for recipe coconut cream, which can be found in most stores next to coconut milk. Coconut milk is too watery for this purpose and ruins the composition.
If it's hard to find coconut cream, you can replace it like this: chill 2 cans of coconut milk (800 ml in total) in the fridge, for example overnight. When the coconut milk is cold, open the cans and scrape off the creamy part that has solidified on their surface and transfer to another container. The "cream" collected in this way is roughly equivalent to one jar of coconut cream (250 ml).Tulosta
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