Take it or Make it: How to make pumpkin pie

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Emma Newman co-editor-in-chief 

Candice Anvari co-editor-in-chief 

Thanksgiving’s just around the corner, which means that you’re probably thinking about which pies to make. Making pumpkin pie with Pillsbury’s recipe is easy, quick and delicious. 

The best part about the recipe is that it only involves two steps: creating the filling and baking the pie. Because the recipe calls for a store bought crust, all you have to do is put the crust in a pie pan. 

To make the pie filling, mix canned pumpkin, evaporated milk, baten eggs, salt, sugar and pumpkin pie spice. Mixing these ingredients together shouldn’t take any longer than five minutes. 

After that, pour the mixture into the crust-filled pan and stick it in the oven. You can also dress the pie up a bit by putting leaves or other cutouts of pie crust on top of the pie. 

The most complicated part of the process is the actual baking. For the first 15 minutes, you need to heat your oven to 425 degrees, but after that, you should reduce it to 350 for 40-50 minutes. 

Once the pie finishes baking and cooling, the result is a sweet dessert packed with flavor. The dish tastes uniquely like autumn, as its pumpkin and spice notes are almost synonymous with the fall season. While a pie with a homemade crust may be tastier, the recipe’s simplicity make it a great option for beginning bakers. 

To see how to make the pie, watch the video below:

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