How's your baking coming along? Cool temps, warm house and yummy smells make me smile. I'm the designated baker in my extended family & have been baking pumpkin pie forev's! I'm happy to give you a few of my favorite tips I've learned over the years. Here goes.
The Libbys Famous Pumpkin Pie is easy and delish. Find it online.
Photo 1: End result! You can do this!
2: Pie Crust: I use Trader Joes as it has great taste & has real butter in it! No stress here!
3: Put your pumpkin in 1st, add sugar & spices & mix. This is the easiest sequence to mix everything. ***SECRET TIP*** Double your spices (not salt, just spices)! Everyone 's this. Pinky promise!
4: Use the pumpkin mixture as a "bowl" to lightly mix your eggs before mixing them into the pumpkin mixture. Less dishes to wash!
5: Add the milk in 3rds. Makes it easier to incorporate.
6: Find yourself an Amish Butterprint Pyrex bowl with a pouring lip! Easy peasy! Okay, it doesn't have to be Amish Butterprint...
7: Fill your crusts 2/3's full to start. Place in oven & fill the rest of the way for a thick pie & no spills on the way to the oven. Don't overcook your pie! This makes it crack & pull away from the shell. Not pretty. When you start to smell it, your close. Gently jiggle the pie. If there's still a "liquidy" center, give it a little longer. There may still be a little movement, more like pudding than liquid. You can then test the center with a knife to see if it comes out clean. With a little experience, you won't have to do this & mar your pie.
8. Voila! Pie, oh my! As these just came out of the oven, they're still puffed. They'll settle shortly.
Happy Thanksgiving and many blessings sent your way! Let me know how it works out for you!