#Kitchen #Recipe and #HealthyFood: Alyssa Rivers November 11

Alyssa Rivers November 11 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

गुरुवार, 11 नवंबर 2021

Grandma’s Famous Pumpkin Pie

Grandma’s famous pumpkin pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whipped cream on top!

My grandma would make the best pies ever! If you love pumpkin pie as much as I do then try this Sheet Cake, Pie Bars, or Cupcakes.

A slice of pumpkin pie with whipped cream

Grandma’s Famous Pumpkin Pie

My grandma was an amazing cook but an even better baker! I don’t know anyone that could make better bread, cookies, and pies than her! And her pies… Those were truly a diamond in the rough! Her pies were truly the BEST! I would always go first for her cherry pie followed by pumpkin. Then another slice of cherry. Followed by another slice. There is always room for pie right??

The pie starts with her perfect pie crust! It’s tender and flaky and totally melts in your mouth. Then the pumpkin filling is smooth, thick, and creamy! It’s filled with the most delicious spices and flavors and really makes it the best pie around. While you are at it, you should try these Perfect Mini Pumpkin Pies. They are just as delicious and perfect for the little ones!

A pie crust that is shaped and ready to be baked.

Ingredients for Grandma’s Famous Pumpkin Pie

Pumpkin pie is a must for the holiday season! You will love my grandma’s famous pumpkin pie recipe and will use it every time! It will become a family favorite! See the recipe card for a list of exact ingredient measurements.

Pie crust: I use my grandma’s Perfect Pie Crust for any pie crust recipe.
Granulated sugar: This is how you sweeten up pumpkin pie.
Ground cinnamon: This flavoring that makes it taste like fall.
Salt: You only need to use a dash! This will enhance the flavors of all of the other ingredients!
Ground ginger: Flavorful spices that make this pumpkin pie even more delicious!
Ground cloves: These give it a bolder and richer flavor that tastes like fall in a pie with these cloves.
Eggs: You don’t want to over beat the eggs, just slightly beaten together.
Canned pumpkin: Libby’s is my favorite! Or, you can make your own using this Homemade Pumpkin Puree recipe!
Evaporated Milk: This milk makes it rich and creamy.
Pecans: These are always a great topping for pumpkin pie if you love a crunch!
Whipped Cream: one of my favorite toppings!

A mixture of dry ingredients for the pumpkin pie

Let’s Bake Grandma’s Famous Pumpkin Pie!

Your holiday season just got better with this pumpkin pie! It is a tried and true recipe that is simple to make and oh. so. delicious! My grandma knew just what to do when baking and made this pumpkin pie PERFECTION every time!

Make pie crust and filling: Preheat oven to 425 degrees. Prepare this pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger and cloves. Add eggs, canned pumpkin and evaporated milk. Mix until fully combined.
Combine and bake: Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until toothpick inserted comes out clean.
Cool, top and serve: Cool on wire rack for 2 hours to completely cool. Then, top with pecans and whipped cream if desired. Serve immediately or refrigerate.

Canned or Homemade Pumpkin Puree

Using fresh or canned pumpkin puree does make difference. I have found that fresh pumpkin puree does not set up as well as canned pumpkin. Because of this, I prefer canned pumpkin puree for my pumpkin pie recipe. It sets up nicely and has a thick, creamy, and flavorful texture. The fresh pumpkin puree also has a different texture with a little bit grainy and a little lumpy even after it is pureed. If you do use homemade pumpkin puree then you will want to be sure to drain the liquid using a paper towel. Fresh pumpkin holds in extra water.

How to Make Pie Crust Leaves

You will want to first double my Grandma’s Perfect Pie Crust before making these pie crust leaves. These are so fun and easy to make on top of almost any pie. There are so many other shapes and sizes that you can use too instead of the leaves.

Roll out dough about ⅛ of an inch thick. Using leaf cookie cutters or any other small shape, simply cut out the shapes in the dough.
Brush each shape lightly with a beaten egg and milk mixture.
Place onto parchment paper or greased baking sheet. Bake at 350 degrees Fahrenheit for about 6 to 8 minutes or until lightly browned.
Let cool completely before adding them to your pumpkin pie.

Baked pumpkin pie with decorative pie crust leaves

Tip for Making Pumpkin Pie

Making homemade crust takes an extra step but it is worth it in the end! I love how simple and delicious it is! There are so many flavors that will melt in your mouth and leave you wanting more. These tips will help you come up with the best pumpkin pie this holiday season!

Pie crust: To make it easier, you can always use store-bought or frozen pie crust. This can save you a little bit of time! If you do make a homemade pie crust then it’s best to first bake your pie crust before adding the pumpkin pie filling.
Using a pie crust shield: Using a pie crust shield can prevent the edges of your pie crust from being over cooked and turning brown. If you do not have a pie crust shield you can simply use a foil covering on the edges instead.
Don’t overbake! Make sure to not over bake your pumpkin pie. It will tend to crack if you over bake it. I like to take my pumpkin pie out even if it is a little wobbly and let it finish baking as it cools. The pumpkin pie will slowly firm up leaving no cracks.
Separation of crust and filling: There tends to be a little separation between the pie crust and the pie after it is baked. Don’t be alarmed this is normal and will still taste delicious!
Toppings: Add toppings over your pie while it is still warm. Sprinkle brown sugar over top or add any nuts over top. This will give your pie a sweet and crunchy flavor.

Pumpkin pie baked with a slice taken out of the pan.

How to Store Leftovers of Grandma’s Famous Pumpkin Pie

Day-old pumpkin pie is just as delicious as a fresh-made pumpkin pie! I love the flavors and how rich, bold and creamy this pumpkin pie turns out to be. This pumpkin pie does well fresh, refrigerated, or frozen! You can’t go wrong with this pumpkin pie!

Make ahead and freeze: luckily pumpkin pie freezes well and up to 1 month. Simply make your pumpkin pie and let cool completely. Once cooled, place in a ziplock bag or airtight container. When ready to eat, thaw overnight in the refrigerator before serving.
Make ahead and refrigerate: get ahead of the holidays by preparing this pumpkin pie ahead of time. Pumpkin pie can be made about 1 to 2 days ahead of time. Once baked and cooled, completely wrap your pumpkin pie tightly with plastic wrap. Then place in the refrigerator until ready to serve. This will avoid any bacteria getting in the pumpkin pie.
Ready to serve: when ready to serve, take your pumpkin pie out of the refrigerator for about 15 minutes or eat it a little cold immediately.

A sliced piece of pumpkin pie with a fork.

Grandma’s Famous Pumpkin Pie

Grandma's famous pumpkin pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whipped cream on top!

Course Dessert

Cuisine American

Keyword homemade pumpkin pie, Pumpkin Pie

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

Servings people

Calories 122kcal

Author Alyssa Rivers

Ingredients

Grandma’s Perfect Pie Crust Recipe
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs slightly beaten
1 (15 ounce) can pumpkin or homemade puree
1 (12 ounce) can Evaporated Milk
Pecans for garnish optional
Whipped Cream optional

Instructions

Preheat oven to 425 degrees. Prepare pie crust recipe and set aside. In a large bowl mix together sugar, cinnamon, salt, ginger, and cloves. Add eggs, canned pumpkin, and evaporated milk. Mix until fully combined.
Pour the pumpkin mixture into the prepared pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 40-50 minutes or until the toothpick inserted comes out clean.
Cool on a wire rack for 2 hours to completely cool. Serve immediately or refrigerate. Top with pecans and whipped cream if desired.

Video

Notes

Updated on November 11, 2021

Original post on October 11, 2015

Nutrition

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Olive Oil Bread Dip

This olive oil bread dip is the absolute perfect appetizer! It has just the right blend of spices that taste SOO GOOD! It will definitely get a “WOW!” from all of your guests!

I love an easy dish that is made to impress! If you want to get the most out of this dip then try it with this crostini, this french baguette, or this Sourdough Bread!

A bowl of olive oil dip with bread next to it.

The BEST Olive Oil Dip!

I love nothing better than being served olive oil dip with bread as I am ordering from a menu in a restaurant! I mean, the taste is perfect! It gets me in the mood for all of the delicious and savory things that I am about to eat. So, imagine how happy I was to be able to make this recipe in my own home! I could now have that luxury just about whenever I wanted. And that is exactly what I do!

This olive oil bread dip is SO easy to make. We are talking 5 minutes from start to finish and you are done. Which makes this perfect for a party because if you run out, you can make a fresh batch for everyone right then and there! You can also change it up but switching out which bread you serve with it! Or, you can do what I do and create a few platters with different dips and crackers and bread! Why limit myself to only one? Try making this Super Easy Beer Cheese Dip, 5 Minute Million Dollar Dip, and this Easy Crockpot Buffalo Chicken Dip!

Ingredients for Olive Oil Bread Dip

This dip only uses 7 ingredients and you probably already have all of them in your pantry! See the recipe card below for a list of exact ingredient measurements.

Olive oil: Olive oil is a must when you are making olive oil bread dip!
Garlic cloves: If you don’t have fresh garlic cloves then you can go ahead and use the minced garlic that you have in your fridge. ½ tsp equals about 1 clove of garlic!
Italian seasoning: I like that this is already a mixture of delicious flavors. If you want to take this up a notch then try making thing Homemade Italian Seasoning to put into this dip!
Parsley: You can use fresh or dried parsley flakes!
Crushed red pepper: Add more if you want this to take on a little bit of heat!
Salt and pepper: Put these in as you go and stop when you like the taste!

Let’s Make Some Dip!

Combine: In a small bowl add olive oil, garlic, Italian seasoning, parsley, and crushed pepper. Mix until combined and salt and pepper to taste.

a bowl with olive oil and spices being mixed into it.

Olive Oil Tips

This olive oil bread dip is SOO GOOD. If you want it to turn out perfectly then follow these tips and tricks! They are super easy!

How to store olive oil: olive oil is perishable and so you want to be careful about where you store it. Make sure that you put it in a cool, dark place. Once you’ve opened your bottle, it will last andout 1-2 months. So write the date on it and get a new one if you need to! Fresh olive oil tastes SO much better in any dish!
Fresh or dried herbs? You can use either in this recipe! If you have a lot of spices at your housee already, then this dip is extra easy to whip up in a flash. In fact, try making this Homemade Italian Seasoning ahead of time and you will always be ready to make this appetizer!
To make it kid-friendly: Go ahead and leave out the red pepper flakes and use rosemary or thyme instead. This takes out any heat and just adds a bit of extra flavor!

A slice of bread being dipped into olive oil dip.

How to Store Leftovers

This olive oil bread dip is so easy to make! So if you don’t have leftovers, you can just whip some more up anytime. But if you do have some, here’s how you can store it for later!

Refrigerate it: Store your leftover dip in an airtight container and put it in the fridge. It can last up to a week! Once you are ready to eat it again, you can let it sit for a few minutes to come to room temperature before serving.

Olive Oil Bread Dip

This olive oil bread dip is the absolute perfect appetizer! It has just the right blend of spices that taste SOO GOOD! It will definitely get a "WOW!" from all of your guests!

Course Appetizer

Cuisine American

Keyword olive oil bread dip

Prep Time 5 minutes

Total Time 5 minutes

Servings people

Calories 322kcal

Author Alyssa Rivers