Pumpkin Pie Baking Instructions
Emily Woody
Baking Instructions:
We recommend baking this pie the day before you want to serve it. This will allow the flavours to blend together more thoroughly and will allow the filling to fully set.
Thaw the pie on the counter uncovered for about 2-3 hours, or until completely thawed. The filling should be liquid. Bake as soon as it is thawed. Letting the thawed, unbaked pie sit for too long may cause the crust to stick to the pan.
Heat the oven to 375.
Place your baking rack on the middle level. Place a thick bottomed baking sheet in the oven to preheat.
Place the thawed pumpkin pie on the preheated baking sheet. Place the baking sheet back in the oven. Be careful not to tip the pie because the filling will be liquid.
Bake for 25 min. Without taking the pie out of the oven, turn the temperature down to 350 f and continue baking for another 25 minutes.
Remove the baking sheet with the pie on it from the oven and place the whole thing on a cooling rack. Let the pie cool completely before serving - at least 3 - 4 hours. This will allow the flavours to develop and the filling to firm up.
If you are serving the pie the next day, let the pie cool completely before placing in the refrigerator over night. About an hour before serving, remove the pie from the refrigerator and bring to room temperature before slicing and serving.
Happy baking!
Ingredients:
Filling: Winter Luxury pumpkin (grown by Settle Down Farm, Grand Forks) free-range eggs (from Sunshine Valley Farm, Creston), organic cream (from Kootenay Meadows Farm, Creston), organic sugar, organic true cinnamon, organic nutmeg, organic ginger, organic cloves, Pink Himalayan salt.
Crust: Freshly milled organic Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, organic sugar, pink Himalayan salt.