"A truly great pumpkin pie recipe has to nail three things: a silky, well-spiced filling, a crust that's flaky yet tender, and the kind of irresistible appeal that earns its place on an already crowded Thanksgiving dessert table. This one delivers on all fronts. As one reader put it, "I don't think there are enough words in the English vocabulary to describe just how wonderful this homemade pumpkin pie is.""
"Here are the key takeaways: 1.) Sweetened condensed milk gives the custard a rich, velvety texture. 2.) Using individual spices-cinnamon, ginger, nutmeg, and cloves-as opposed to a pre-made mix lets you fine-tune the flavor to your liking. 3.) Canned pumpkin purée (it's Libby's for us) delivers consistent texture and pure pumpkin flavor; we wouldn't be caught at Thanksgiving without a couple of cans."
"Use canned pumpkin, not pie filling. Unsweetened pumpkin purée gives you control over sweetness and spice. Customize your spice blend. Prefer more ginger or a touch less nutmeg? Adjust to taste-that's the advantage of skipping store-bought pumpkin spice mix."
Sweetened condensed milk creates a rich, velvety pumpkin custard that yields creamy slices. Individual spices—cinnamon, ginger, nutmeg, and cloves—allow precise flavor adjustments instead of a pre-mixed blend. Unsweetened canned pumpkin purée provides consistent texture and pure pumpkin flavor. A chilled, rolled pie shell should be blind-baked to preserve flaky layers and defined crimps. Remove the pie when the center still jiggles slightly; it will firm up as it cools for a custardy texture. Overbaking causes dryness and cracks, which can be disguised with whipped cream. Bake and chill pies in advance; flavors improve after resting overnight.
Read at Bon Appetit
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