Homemade Pumpkin Pie Recipe & No Corn Syrup Pecan Pie Recipe - 2 Thanksgiving Pies
2 Thanksgiving Pie Recipes: Brown Sugar Maple Pecan Pie (No Corn Syrup) & Pumpkin Pie with Sweetened Condensed Milk
Looking for the perfect Thanksgiving dessert? In this video, we’re making two delicious pies that will steal the show at your holiday table! First, we’ll make a Pumpkin Pie with Sweetened Condensed Milk, creating a smooth and flavorful filling that’s a perfect balance of sweet and creamy. Then, we’ll whip up a Brown Sugar Maple Pecan Pie, a rich and decadent twist on the classic, without using any corn syrup. These pies are easy to make, and will be beautiful for your holiday table! Whether you're baking for Thanksgiving or just craving a fall-inspired dessert, these pies will be a hit. Watch to learn how to make these scrumptious pies step-by-step and enjoy the perfect slice of autumn in every bite! If you'd like to make your own homemade pie crust, here is my recipe: https://youtu.be/i_PPsxHa2Pw
Perfect Pumpkin Pie:
15 oz can pure pumpkin puree
14 oz can sweetened condensed milk
2 eggs
2 tsp pumpkin pie spice (or 1 tsp
cinnamon, 1⁄2 tsp ginger, 1⁄2 tsp
nutmeg)
1⁄4 tsp salt
1 unbaked pie crust
Brown Sugar & Maple Pecan Pie:
3 eggs
1 c packed brown sugar
1⁄2 c pure maple syrup
4 Tbs melted butter
2 tsp vanilla
1⁄2 tsp salt
1 c chopped pecans
1 unbaked pie crust
Instructions:
Measure each ingredient into a mixing bowl, and blend altogether once until just
combined. Pour into an unbaked pie crust. Bake in a preheated 400-degree oven
for 10 minutes, then reduce heat to 350 and bake for an additional 50-55
minutes for the pumpkin pie, and an additional 35 minutes for the pecan pie.
After a total of 25-30 minutes, cover crust with tin foil or pie crust shield to
prevent over browning of the crust. Enjoy your homemade pies!
Need to make a pie crust?
Pie Crust Recipe:
2 1⁄2 c all-purpose flour
1 Tbs sugar (optional)
1 tsp salt
1 c butter (2 sticks), cubed
1/3 c ice cold water
Add flour, sugar, and salt to a food processor. Using the blade attachment, pulse
3x to mix. Add cubed butter (cube it and put into freezer for about 20 minutes),
and pulse until the butter pieces are pea or small gravel sized. Add ice cold
water (but no pieces of ice) while pulsing the food processor. Now turn on, and
let run just until the dough comes together. This is about 30-45 seconds. You
don’t want to overwork the pie dough, so less is better than too much. It
shouldn’t come into a solid ball, but just start to come together. Turn out onto
pastry mat and press into a ball. Divide into 2 equal pieces. Press into a disk
shape and wrap in plastic wrap. Place in the refrigerator for about an hour. This
will make it easier to roll out. You can also leave it in the refrigerator for up to 3
days, or freeze for up to 3 months. Once ready to roll out, use a rolling pin and
roll into about an 11-to-12-inch in diameter circle. Place into a 9” pie plate, press
into the bottom, and trim the edges so there is about 1 inch of extra dough all
the way around the perimeter. Turn under, and then flute into desired design.
Bake as directed for type of pie you are making. Enjoy your homemade pie
crust!!
Used in this recipe:
Pie Crust Shield (Be sure to cover your crust half way through baking!)
Kitchenaid Mixer (21 fun colors!)
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