Here’s a step-by-step guide on how to make the traditional pumpkin pie.
Prepare the ingredients: For this step, you’ll need: 1.1 cups pumpkin pie crust (I used the original Pumpkin Pie) 3 cups flour (or all-purpose) 1 teaspoon salt (or to taste) 2 tablespoons sugar 1/2 teaspoon cinnamon (or more) For the filling: 2 cups water (1 cup at a time) (you can substitute water for the pumpkin pie filling if you prefer) Pinch of ground cinnamon 2 ounces dark chocolate (or dark rum) 4 ounces dark rum (or half-and-half) Candy for garnishing 1 tablespoon butter, melted 1-1/4 cups chopped walnuts (optional) Directions: Place the pie crust into the refrigerator for at least two hours, or overnight, so that it is firm.
Preheat the oven to 400 degrees F. In a small bowl, combine the flour, salt, sugar, cinnamon, and coffee and set aside.
In a small saucepan, combine water and the dark chocolate.
Bring to a boil, then simmer for 10 minutes.
Add the rum, half- and half, and walnuts and stir to combine.
The pumpkin pie mixture should thicken to about 1 1/2 tablespoons of batter.
Transfer the pumpkin mixture to a baking sheet and bake for 25 minutes, or until it has reached an internal temperature of 160 degrees F and is lightly browned.
Remove the pan from the oven and let cool for a few minutes before transferring the pie to a wire rack to cool completely.
If the pie is too firm, the filling will be difficult to remove and will thicken up.
Add the filling and the pumpkin: Using a sharp knife, slice the pie into 3/4-inch pieces.
Bake for 15-20 minutes, until the pie looks golden brown and springs back when lightly pressed with a knife.
Allow the pie for a further 10 minutes before removing from the baking sheet.
Place back in the refrigerator and allow to cool for at leas time. 3.
Make sure to garnish with candies, chopped walnut or other nutcrackers, nuts, and other goodies!