TWO-CRUST PUMPKIN PIE
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Combine the pumpkin, raisins, brown sugar, flour, lemon juice, ginger, nutmeg and cloves in a large bowl.
- Line a 9-inch pie pan with pastry for the bottom crust, fill with pie weights or dried beans and blind bake for 15 minutes. When crust is done blind-baking, spoon in the pumpkin mixture. Dot with the butter. Cover with the top crust, and seal and crimp the edges. Cut a few decorative slits in the top to allow steam to escape.
- Bake 15 minutes. Reduce heat to 350 degrees and bake until the crust is golden brown, about 40 minutes longer. Serve warm or cooled to room temperature.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 1 gram, Carbohydrate 36 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 10 milligrams, Sugar 26 grams, TransFat 0 grams
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Muhammad YahaYa
[email protected]This pumpkin pie is the perfect way to end a Thanksgiving meal. It's rich, decadent, and sure to satisfy everyone at the table.
Jennifer Berti
[email protected]I love this pumpkin pie recipe because it's so versatile. I can add different spices to the filling, or top it with whipped cream or ice cream.
Riyaz Ahmed
[email protected]This pumpkin pie is a classic for a reason. It's delicious, easy to make, and always a hit with guests.
Evans Veyenle
[email protected]I've made this pumpkin pie recipe several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Md Masum Gaming
[email protected]This pumpkin pie is the perfect fall dessert. It's warm and comforting, and the flavors of pumpkin and cinnamon are perfectly balanced.
Michelle Robinson
[email protected]I'm not a fan of pumpkin pie, but I made this recipe for my husband and he loved it. He said it was the best pumpkin pie he's ever had.
mia Lima
[email protected]I made this pumpkin pie for a potluck dinner, and it was a huge hit! Everyone loved it, and I received several requests for the recipe.
Famdil Khan
[email protected]I'm allergic to nuts, so I substituted almond flour for the all-purpose flour in the crust. The pie turned out great! The crust was still flaky and the filling was just as delicious.
Mb Sovuj
[email protected]This pumpkin pie recipe is a bit too sweet for my taste. I would recommend reducing the amount of sugar in the filling.
MD Israfil Howlader
[email protected]I followed the recipe exactly, but my pie didn't turn out right. The crust was too hard and the filling was too runny. I'm not sure what I did wrong.
Xander Seitz
[email protected]This pumpkin pie was a disappointment. The crust was soggy and the filling was bland. I won't be making this recipe again.
Dayaram Sahai
[email protected]I've tried many different pumpkin pie recipes over the years, but this one is my favorite. The crust is always perfect, and the filling is always smooth and creamy. I highly recommend this recipe.
MD SOJIBE
[email protected]This pumpkin pie recipe is a keeper! The crust was flaky and the filling was perfectly spiced. I added a dollop of whipped cream on top, and it was the perfect finishing touch.
JOHN TANDEMA
[email protected]I'm not a big fan of pumpkin pie, but this recipe changed my mind. The filling was so smooth and creamy, and the crust was the perfect combination of flaky and crispy. I will definitely be making this again.
Bernice Ann
[email protected]This was my first time making pumpkin pie, and it turned out great! I followed the recipe exactly, and it was easy to follow. The pie was delicious, and my family loved it.
Buufa Hasan
[email protected]I've made this pumpkin pie recipe several times now, and it always turns out perfect. The crust is so easy to make, and the filling is always smooth and creamy. I love that I can make it ahead of time and just pop it in the oven when I'm ready to ser
Rabbi Rabi
[email protected]This pumpkin pie recipe was a hit at our Thanksgiving dinner! The crust was flaky and buttery, and the filling was perfectly spiced. I will definitely be making this again next year.