Jennifer Henry
Ingredients
6
Count
Ready In
65
Mins
Difficulty
Easy
Deep Dish Pumpkin Pie
Step 1
Preheat your oven to 350 °F. Prepare your homemade pie shell, or use a frozen prepared pie shell*. *Using a frozen pie shell will make a smaller pie, so use only half of the above ingredients, or make two smaller pies. Watch your cook time as well, since deep dish pies take longer than smaller ones.
Step 2
Blend all filling ingredients together and bake at until the centre no longer jiggles. For a deep dish pie, that will be approx 90 minutes, but keep an eye on the pie after the 1 hour mark. The centre will puff up slightly, and then even out again, beginning to crack.
Step 3
Remove from the oven and allow to cool at room temperature for a few hours so the pie sets. Chill and serve with whipped cream.
Chef Women of Grace
Ingredients
- › 2 Can Pumpkin Pie Filling
- › 2 Can Condensed Milk
- › 4 Eggs
- › 1 Teaspoon Cinnamon
- › 1 Teaspoon Ginger
- › 1 Teaspoon Nutmeg
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Jennifer Henry IMPORTANT TIPS FOR THE PERFECT SHELL: The right pie plate: Glass is the best pie plate since it heats slowly and more evenly. Ceramic is also a good option. And while all crusts will shrink a little when you bake them, metal pans shrink the crust unevenly, and you lose the nice fluted edging. Avoid a shrinking shell: don't overwork the dough. This will activate the gluten and make the pie shell shrink. It's best to chill the dough in the fridge BEFORE rolling it into the pie shape, and BEFORE putting it into the oven for about 10 minutes each time. Add a little weight: if you are using a cooked pie, you can add your filling and bake the pie as per normal - the filling will act as its own weight. If you are making a chilled pie, poke fork marks in the bottom and sides of your pie shell, place a piece of parchment paper on top of the crust and fill with beans. This weight will help the shell to maintain its shape. After baking, cool with the beans and remove only after the shell has cooled (about an hour or so). Don't rush the cook: bake @ 350°F until browned nicely (each oven will be different) - this can be 20-40 minutes for an unfilled shell, or twice as long for a filled one. Every pie will be different so allow yourself lots of time. Allow it to cool: Allow pies to completely chill on the counter, nice and slow, before putting it into the fridge. Fruit pies will have lots of juices that will soak up and slightly solidify over a couple of hours. Custard pies should be left to sit on the counter about 4 hours before putting into the fridge.
15 min
Easy