Today day is December 25 Pumpkin Pie Day observed every year across the world.
Pumpkin cheesecake is traditionally made with a graham cracker crust and a pumpkin purée cheesecake filling. Pumpkin pies are very popular in the USA. You can find all pumpkin ice cream, pumpkin pancakes, pumpkin soup, pumpkin beer, pumpkin coffee, pumpkin bread, pumpkin muffins, pumpkin cookies, and pumpkin cheesecake for day celebration.
Ingredients
1 (14.1 oz.) package refrigerated piecrusts
1 1/2 cups plus 2 Tbsp. buttermilk, divided
PARCHMENT PAPER
1 (15 oz.) can pumpkin
3/4 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
Preparation
1. Preheat oven to 425°. Fit 1 piecrust into a 9-inch metal pie pan according to package directions, pressing excess dough onto rim of pie pan. Cut shapes from remaining piecrust to use around pie edge. (We used a 1/2-inch round cutter.) Brush 1 Tbsp. buttermilk around pie edge; arrange shapes around pie edge, pressing to adhere. Brush shapes with 1 Tbsp. buttermilk. Prick bottom and sides of piecrust 8 to 10 times with a fork. Line piecrust with parchment paper, and fill with pie weights. Bake 15 minutes.
2. Whisk together pumpkin, next 6 ingredients, and remaining 1 1/2 cups buttermilk in a large bowl. Pour mixture into piecrust.
3. Bake at 425° for 10 minutes. Reduce heat to 325°, and bake 35 to 40 more minutes or until edge of filling is slightly puffed and center is slightly jiggly. Cool on a wire rack 1 hour. Store in refrigerator up to 2 days.
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