How to make the ultimate pumpkin pie from scratch
As a child growing up in Iowa, the best thing I remember about the winter was the pumpkin pie.
My dad’s favorite was the one that made me cry when I was young.
It was so good and so creamy.
I would always get a slice of it and eat it cold.
There’s something so special about eating something that’s so simple.
As a kid, I never imagined my life would turn out this way.
But I never thought that way when I started making my own pumpkin pie, and I’m so grateful for that.
What makes it special is that it’s all about using ingredients I grew up with, like maple syrup, brown sugar, salt and vanilla.
The result is a perfect sweet and savory pie that tastes just like pumpkin pie that’s been baked in the oven.
I’m sharing with you all my recipe for the perfect pumpkin pie to go with your next summer party.
This recipe makes about 3 cups of pie dough.
You can make it bigger if you want, or smaller if you’re making more.
The pie dough needs to be warm, and you can also use a standard pie dough that’s used for a cake.
It should be warm enough to touch, but not too warm.
The crust can be left warm or cut into chunks and refrigerated.
It’s up to you.
To make the crust, melt butter in a large saucepan.
Add the sugar, maple syrup and salt.
Stir in flour.
Whisk until a smooth dough forms.
Put the dough in the refrigerator to rest for 10 minutes.
Cut the dough into small pieces.
Cut each piece into 1-inch pieces.
Place in a greased 8-inch pie plate.
Heat oven to 400 degrees F. Pour the pie dough onto the plate.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool for 10-15 minutes.
Transfer to a wire rack to cool completely.
Place pie in a baking dish and brush with melted butter.
Serve with whipped cream or maple syrup.