And that was the first and the last time that I made a traditional pumpkin pie. But my kids were like, "Mom why did you make this kind of pumpkin pie? Where's the kind you usually make?" They did not care for my new kind of pumpkin pie. You know, the one that's made with the recipe that's on the back of Libby's pumpkin cans. This is the only kind of pumpkin pie that I make.Ī couple of years ago I decided to bake a traditional pumpkin pie. And I always get excited responses when they discover that I am baking pumpkin custard pie. And I believe that if you were to ask any of my four kids what is their favorite kind of pie, they would probably say "Mom's pumpkin pie". This pie is an absolute favorite in our home. My Amish Pumpkin Pie Recipe is not your traditional canned pumpkin and evaporated milk recipe. Traditional Pumpkin Pie or Pumpkin Custard Pie It warms my heart and gives me a feeling of comfort. Refrigerate for an additional hour before serving.And by now, I'm getting tired of the extreme summer heat and looking forward to having cool crisp mornings and the scents of pumpkin, apples, and spices in the air. Spread whipped cream over the pudding layer and garnish with white chocolate curls if desired. To make the whipped cream topping, beat together heavy cream, powdered sugar, and vanilla until soft peaks form. Cover and refrigerate pie for 4 hours, best if overnight. Next, spoon the chilled pumpkin pudding over the white chocolate layer and spread evenly with an offset spatula. To assemble the pie, spread the white chocolate cheesecake layer over the bottom of the cooled pie crust. Gradually pour white chocolate mixture into cream cheese, beating continuously until fluffy and well-combined. In the microwave or over a double boiler, melt white chocolate chips with heavy cream until completely smooth and uniform. In a medium-sized bowl, using an electric hand mixer, beat cream cheese until creamy and lump-free. Then, let crust cool completely on a wire rack while you prepare the white chocolate cheesecake layer. Remove from the oven and brush the bottom and sides of the crust with reserved egg white, then return to the oven and bake for an additional 5 minutes. Prick the bottom of the crust with a fork and bake for 30 minutes, or until light golden brown. Do this until you have a nice even layer of dough pressed onto the bottom and up the sides of the pie plate. The dough will be too fragile to lift and place into your pie plate, so tear off large pieces at a time, and press them into the pie plate. Remove dough from the food processor and roll out on a lightly floured surface, into a circle about 10 inches wide. Add more water, one tablespoon at a time, if necessary. Add only the yolk of the egg (reserve the white for later) and 2 tablespoons of ice water and process until mixture starts to come together and form a soft dough. Add cubes of butter and process until mixture resembles coarse crumbs. To the bowl of a food processor, add flour, granulated sugar and salt, and process to combine. When everything is well-combined and smooth, pour pudding into a heat-safe bowl, cover with plastic wrap (press plastic wrap directly against pudding layer) and refrigerate. Remove from heat and stir in pumpkin puree, pumpkin pie spice, vanilla, and butter. Cook for another minute, while still continuing to whisk. Then, add the rest of the milk and cook over medium-heat, stirring constantly, until mixture comes to a boil. Whisk together to dissolve cornstarch and brown sugar. To a medium saucepan, add dark brown sugar, cornstarch, and 1/3 cup milk. Pinch of vanilla powder (or 1 teaspoon vanilla extract) white chocolate chips (I used Lindt CLASSIC RECIPE) Pinch of vanilla powder (or 1 tablespoon vanilla extract)Ģ teaspoons granulated sugar (I always use Imperial Sugar)ġ/2 cup (8 tablespoons) unsalted butter, cold, cut into chunksįor the white chocolate cheesecake layer:Ħ oz. Ingredients: For the pumpkin pudding layer: So RUN, don't walk to the kitchen, and make this ASAP! Luscious, decadent, and everything you are imagining it to be.
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