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Is there anything more quintessentially Thanksgiving than a good old-fashioned pumpkin pie? So classic, so beloved, and yet … so stressful.

A Thanksgiving spread isn’t complete without at least one of the creamy orange-hued treats. But its journey to the dessert table often requires a lot more blood, sweat, and tears then that plain-looking pie lets on.

First, there’s the crust, which should be flaky and crisp, not pale and underbaked like so many of the supermarket pumpkin pies we’ve all suffered through. Then there’s the custard, which should be velvety-smooth and creamy, but thick enough to slice.

Every Thanksgiving, it seems, it’s not the turkey or the stuffing or the potatoes that causes my family stress — it’s the pumpkin pie, which should be jiggly but how jiggly? And what does it mean that it cracked in the oven? And do you think it has a soggy bottom?

But not this year. This year, we are making the easiest pumpkin pie ever. I mean, I think this pie might actually be easier than buying one. Here’s how to do it.

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