Recipe: Tasty Do it your way Pumpkin Pie

Do it your way Pumpkin Pie, Do it your way Pumpkin Pie. Here is how you cook that. Ingredients of Do it your way Pumpkin Pie. The most important factor in bringing your pumpkin pie back to life is defrosting it evenly. Just like you would with ground beef, transfer the frozen pie from the freezer to the refrigerator. Remove all the insides of the pumpkin (seeds;strings;etc). The Right Way to Freeze Pumpkin Pie. Bake the pie in an aluminum pie pan instead of a fancy dish. They're thinner, so the pie will freeze quickly without too many annoying ice crystals that'll turn the pie watery once thawed. Putting a warm pie in the freezer will create more ice crystals. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Do it your way Pumpkin Pie you can enjoy.

Prepare: less then 15 Minute
Cook Time: 18 Minute

Ingredients that must be prepared for Do it your way Pumpkin Pie :

1. set 1 oz of Unflavored gelatin -
2. Make ready 1 can of sweetened condensed milk -
3. Make ready 2 tbsp of cinnamon -
4. It's 1/2 cup of sugar -
5. Make ready 2 large of eggs -
6. Make ready 1 of Graham Cracker Pie Crust -
7. set 1 of whole pumpkin -

They're thinner, so the pie will freeze quickly without too many annoying ice crystals that'll turn the pie watery once thawed. Putting a warm pie in the freezer will create more ice crystals. Keep an eye on your pie while it bakes. If you bake a pumpkin pie too long you could end up with cracks on the top.

Do it your way Pumpkin Pie instructions :

1. Remove all the insides of the pumpkin (seeds;strings;etc).
2. Rinse the inside of the pumpkin its okay if you leave a few strings.
3. Slice the pumpkin in small 1x1 inch squares.
4. Remove all the skin from the square pieces then place the pieces in a large pot.
5. Fill the pot untill all the pumpkin squares are almost covered with water.
6. Boil 30 minutes until the texture is easy enough to slice and and can be mashed into a creamy substance.
7. Place the pumpkin into a drainer with a bowl underneath with a potatoes smasher mash up the punk in until only small soft lumps are left.
8. Add about a half a cup of the drained pumpkin juice back in.
9. Stir in the gelatin condensed milk sugar egg and cinnamon.
10. After mixing everything through, let the mixture stand for 1 minute.
11. Place in a large sauce pan for on medium low heat for 10 minutes stir the whole time.
12. Pour the mixture in to the pie crust then place in the freezer for a hour and let sit for 3 to 4 hours.
13. Enjoy :).

Serves For 2 Person
Kcal: 130
Fat: 15g
Carbs: 12g
Protein: 37g
Sugar: 30g

One way to tell your pie is done is by checking the middle. As it cools it will continue to bake. If you do end up with cracks in the top of your pie, no worries! If you don't do a lot of baking, this may sound like far too much work, but we're not exaggerating when we say that shortcrust pastry - which is what you need for your pumpkin pie - is the easiest pastry to make yourself. Seriously, try it, and you will never buy supermarket pastry again. Do it your way Pumpkin Pie. Here is how you cook that. Ingredients of Do it your way Pumpkin Pie. The most important factor in bringing your pumpkin pie back to life is defrosting it evenly. Just like you would with ground beef, transfer the frozen pie from the freezer to the refrigerator. Remove all the insides of the pumpkin (seeds;strings;etc). The Right Way to Freeze Pumpkin Pie. Bake the pie in an aluminum pie pan instead of a fancy dish. They're thinner, so the pie will freeze quickly without too many annoying ice crystals that'll turn the pie watery once thawed. Putting a warm pie in the freezer will create more ice crystals. Keep an eye on your pie while it bakes. If you bake a pumpkin pie too long you could end up with cracks on the top. One way to tell your pie is done is by checking the middle. As it cools it will continue to bake. If you do end up with cracks in the top of your pie, no worries! If you don't do a lot of baking, this may sound like far too much work, but we're not exaggerating when we say that shortcrust pastry - which is what you need for your pumpkin pie - is the easiest pastry to make yourself. Seriously, try it, and you will never buy supermarket pastry again. Refrigerating your homemade pumpkin pie is the easiest way to store it. While you can freeze pumpkin pie, it is a bit finicky. If you want to bake your pumpkin pie ahead of time and store it in the freezer—where it will stay good for a month or two, at least—follow our guide to freezing pumpkin pie. We love pumpkin pie at our house and I'm known to whip one up or buy one while I'm out just because. But when I was a little girl, my Nana used to make me a Creamy Pumpkin Pie. It was long before I enjoyed the real thing and I thought I was such a big girl enjoying pumpkin pie this way. The easiest and best pumpkin pie I've ever made. This is a very tasty, traditional pumpkin pie.. Technically, pumpkin pie will last for a year or more in the freezer, but the taste starts to go downhill after about a month. No one likes a gigantic crack on top of their pie. My Grandma always takes her pumpkin pie out when it has just set. If you let it cook too long, that ugly crack will appear. I actually found a recipe this year for canned Pumpkin Butter.