Filed under: dessert, pumpkin, recipe | Tags: apples, condensed milk, pie, pumpkin, sour cream
Best pumpkin pie I’ve ever made is this one. Try it! From Bon Appetit.
I make it with a gingersnap crust.
1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup sour cream
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
2 large eggs
2 cups crushed gingersnaps
2 tbsp butter, melted
Press into pan. Bake at 400 for 5-8 minutes. Sometimes it’s super crunchy–if you bake it too long I guess. Last time I put 5 tbsp butter in and that was crazy.
Ok so for the pie: Mix the ingredients in a bowl. Add in the eggs last, then pour into the crust. Bake for 55 minutes at 350 or until just slightly jiggly. Cool and serve.
Whip up some cream (1/2 cup) with a tbsp of sugar, and a splash of bourbon! Or serve canadian style, spread with a bit of creamed honey.
Ok and for the Apple pie. See the post and recipe here. Alas, I’ve made this one a lot, and I still have some issues.
So, for the record–
1. grease the pan before you put the crust in.
2. put the walnut/ sugar topping on BEFORE you put the top crust on!!
3. cook it for longer than 55 minutes. I tend to undercook the apples. Really wait until it’s bubbly and the apples are softer.
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