Stokely Pumpkin Pie Recipe

Pumpkin pie holds a special place in our hearts, especially during the fall season. The warmth of cinnamon, the earthy notes of pumpkin, and the flaky crust all come together in a symphony of flavors. If you’re looking to elevate your pumpkin pie experience, look no further than the Stokely Pumpkin Pie Recipe.

Crafted by culinary experts, this recipe promises to deliver a pie that is not only delicious but also a testament to the art of baking.

Ingredients

• 2 cups Stokely’s Signature Pumpkin Puree
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 3 large farm-fresh eggs
• 1 1/4 cups whole milk
• 1 9-inch unbaked pie crust (butter-infused)

Instructions

Prepare the Crust:

1. In a large mixing bowl, combine the dry ingredients for the crust, including flour, salt, and sugar.
2. Cut cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs.
3. Slowly add ice water, one tablespoon at a time, mixing until the dough comes together.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).

Roll Out the Crust:

1. On a floured surface, roll out the chilled dough into a circle, about 12 inches in diameter.
2. Carefully transfer the crust to a 9-inch pie dish, pressing it gently into the bottom and sides.
3. Trim any excess crust hanging over the edges and create a decorative border if desired.

Mix the Filling:

1. In a large bowl, whisk together Stokely’s Signature Pumpkin Puree, cinnamon, nutmeg, cloves, sugar, and salt.
2. Add farm-fresh eggs and beat until well combined.
3. Gradually pour in the whole milk, stirring continuously to achieve a smooth and velvety filling.

Assemble and Bake:

1. Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
2. Place the pie in the preheated oven and bake for approximately 50 minutes or until the center is set.
3. The crust should be golden brown, and a toothpick inserted into the center should come out clean.
4. Remove the pie from the oven and allow it to cool to room temperature.

Serve and Enjoy:

1. Once cooled, slice the Stokely Pumpkin Pie into wedges.
2. For an extra touch, add a dollop of whipped cream or a scoop of vanilla ice cream.
3. Serve and savor the delightful combination of flavors in every mouthwatering bite.

• Pumpkin Pie without Evaporated Milk
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Print Recipe

Stokely Pumpkin Pie Recipe

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: dessert

Cuisine: American

Keyword: Stokely Pumpkin Pie Recipe

Servings: 8

Ingredients

• 2 cups Stokely's Signature Pumpkin Puree
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 3 large farm-fresh eggs
• 1 1/4 cups whole milk
• 1 9- inch unbaked pie crust butter-infused

Instructions

Prepare the Crust:

• In a large mixing bowl, combine the dry ingredients for the crust, including flour, salt, and sugar.
• Cut cold butter into small pieces and add it to the flour mixture. Use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs.
• Slowly add ice water, one tablespoon at a time, mixing until the dough comes together.
• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat the oven to 375°F (190°C).

Roll Out the Crust:

• On a floured surface, roll out the chilled dough into a circle, about 12 inches in diameter.
• Carefully transfer the crust to a 9-inch pie dish, pressing it gently into the bottom and sides.
• Trim any excess crust hanging over the edges and create a decorative border if desired.

Mix the Filling:

• In a large bowl, whisk together Stokely's Signature Pumpkin Puree, cinnamon, nutmeg, cloves, sugar, and salt.
• Add farm-fresh eggs and beat until well combined.
• Gradually pour in the whole milk, stirring continuously to achieve a smooth and velvety filling.

Assemble and Bake:

• Pour the pumpkin filling into the prepared pie crust, spreading it evenly.
• Place the pie in the preheated oven and bake for approximately 50 minutes or until the center is set.
• The crust should be golden brown, and a toothpick inserted into the center should come out clean.
• Remove the pie from the oven and allow it to cool to room temperature.

Serve and Enjoy:

• Once cooled, slice the Stokely Pumpkin Pie into wedges.
• For an extra touch, add a dollop of whipped cream or a scoop of vanilla ice cream.
• Serve and savor the delightful combination of flavors in every mouthwatering bite.