Remove pie from fridge, and trim edges to a 1” overhang. Tuck edges underneath to be flush with edge of pie plate, then crimp ...

Here's what you need for this pumpkin pie: Pumpkin. Store-bought, 100% pumpkin purée is the ideal choice for this pie. Do not use pumpkin pie filling because it’s flavored and pre-sweetened.

Leftover pumpkin pie filling can be used in a variety of other recipes as well. Because canned pie filling has sugar and spices, you'll need to adjust the recipe accordingly.

Pumpkin pie with whipped cream or ice cream owes its place as a Thanksgiving dessert to an 18th-century cook by the name of Amelia Simmons. In 1796 she published American Cookery, which is widely ...

How to store this pie- This pie keeps well for 3-4 days in the refrigerator. I like to bake the pie and wrap it in aluminum foil or plastic wrap and store it in the refrigerator. This is great for ...

Spread the pumpkin filling in the pie shell and sprinkle the top with cinnamon. Bake for 30 to 40 minutes, or until a knife inserted halfway between the center of the pie and the edge comes out clean.

Heat the oven to 375 degrees. Tear off a sheet of parchment paper, wad it into a ball, then unfurl and flatten it. Place the sheet over the frozen pie crust, then fill it to the top (about 4 cups ...

1. Preheat the oven to 350 °F. 2. Combine the pumpkin purée, brown sugar, pumpkin pie spice, and vanilla extract in a small bowl and mix well. Set aside. 3. Roll pie crusts flat with a rolling pin.

Consider traditional pumpkin pie, a centuries-old recipe that tastes antiquated too. To my mind, pumpkin pie feels too Puritan, too colonial, too much like the let’s-wait-until-marriage of pies.

Unsurprisingly, apple pie and pumpkin pie dominated the results, which included searches from Oct. 6-Nov. 6, suggesting the desserts we thought of most as preparations for Thanksgiving began.