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Recipe Tip: Pumpkin Pie without Cracks

  If you have cracks in your pumpkin pie, you might be over-baking it. My favorite tip? Pull your pie from the oven when the pumpkin filling has domed edges and a slightly wobbly (not sloshy or liquid) 4- to 5-inch circular center. Check out the video and pic below, so you can sort of see what I mean. Your pie will finish setting on the counter with its residual heat. Once completely cooled, your pie will be smooth, cooked through, and free of cracks! Enjoy!  

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Recipe: All Meals and Days Pumpkin Pie

Recipe by Elizebett Rocha Bento Eslinger   In my house, a slice of pumpkin pie isn’t just for dessert; it’s also breakfast, an afternoon snack, or a birthday celebration centerpiece. We’ve eaten a lot of pumpkin pie over the years! While seemingly simple, getting the filling set perfectly without a soggy pastry is a delicate balancing act. Blind baking the crust (i.e. cooking the crust for a period of time before adding the filling) helps the crust flake beautifully without overcooking the pumpkin custard. Substitution note: if you don’t have a 14oz can of sweetened condensed milk, you can replace it with 100 g (about ½ cup) of granulated sugar, 50 g (about ¼ cup packed) brown sugar, and 12...

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