The Best Pumpkin Pie Recipe from Scratch - Simple and Delicious

This is the BEST pumpkin pie recipe from scratch you'll ever try because it is simple, classic and so very tasty. Yes, this classic recipe is easy, but a guaranteed winner with friends or family over the holiday season. This is the recipe that you’ll add to your recipe book for generations to come. Try it and let me know what you think. All recipes in metric and US measurements.

***RECIPES & METHOD BELOW***

For those new to my channel (subscribe now http://bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages https://www.facebook.com/JilliantheFoodie/

THE TOOLS
KitchenAid Mixer: https://amzn.to/2vnKp3U
Glass Mixing Bowl: https://amzn.to/2vlHicN
Stainless Steel Bowl: https://amzn.to/2OO3BQo
Silicone Spatula: https://amzn.to/2vndgp4
Stick Blender: https://amzn.to/2OKlM9v

RECIPES & METHOD BELOW

Thanksgiving Pumpkin Pie and pastry recipe

Pie Pastry
2 cups (240g) plain flour
6T (85g) unsalted butter, chilled and cubed
4T (55g) vegetable shortening
1t salt
1/4 cup ice-cold water

In a bowl combine flour, butter cubes, shortening, and salt. Rub butter and shortening into flout with fingers or food processor until mixture resembles coarse sand or pea-sized pieces.
Add most but not all of the water and toss around gently. Add remainder of water if it's still really dry. The dough just needs to hold together. Form a disc and wrap it in plastic chilling for at least 20 min. Can be made a day ahead.

Thanksgiving Pumpkin Pie Mixture (Filling)
1 1/2 cups (300g) pumpkin puree
3/4 cup (125g) caster sugar
2 eggs
1 cup (250mL) evaporated milk
1T cinnamon
1t plain flour
1t nutmeg
1/2t each of cloves, ground ginger, vanilla extract (or essence)

Combine all of your sugar and spices and add them to the pumpkin. Mix well, add eggs, evaporated milk, and vanilla. Pour into pie shell and bake for 35-35min on 350oF (180oC).

Chantilly Cream (to top it all off!)
4 cups (1L) Heavy Cream (Pouring Cream)
1 cup (125g) Icing (powdered/confectioners) sugar
1T (or 1 vanilla pod scraped) vanilla essence or paste

Combine all of the ingredients in your mixer with the whisk attachment. Whisk on medium to medium-high speed until soft to medium peaks. Chill until serving.

#JillianButler #MoistCakeTips #JillianButlerRecipes
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This is a must what before you bake your next cake. I guarantee a couple of the tips will surprise you: "5 Tips to a Moist Cake Every Time - Never Dry Again! (2018)"
https://www.youtube.com/watch?v=FpgIBRQ9aLM
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Видео The Best Pumpkin Pie Recipe from Scratch - Simple and Delicious канала Jillian Butler