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Explore Fall In The mountains- Baking, Harvesting, Reading my journal with 160,854 views, 11,198 likes, and 856 comments. Experience the impact of this video content that has captured audience attention.

Go to https://surfshark.com/isabelpaige or use code ISABELPAIGE at checkout to get 4 extra months of Surfshark VPN! PUMPKIN PIE Ingredients Homemade Sweetened Condensed Milk Ingredients: 2 cups (480 ml) whole milk (fresh, if you have it) ⅔ cup (130 g) granulated sugar 2 tbsp unsalted butter 1 tsp vanilla extract (optional, for flavor) Instructions: 1. In a medium, heavy-bottomed saucepan, combine the milk and sugar. 2. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. 3. Reduce heat to low and let it simmer very gently (no rolling boil) for 30–40 minutes, stirring occasionally. The volume should reduce by about half. 4. Once thickened and creamy, remove from heat. Stir in butter (and vanilla, if using) until smooth. 5. Let cool. It will thicken more as it cools. Use immediately in your pie recipe, or store in the fridge up to 1 week. This makes about 1 ¼ cups, close to a standard 14-oz can. ROAST THE PUMPKIN: 1. Preheat oven to 400°F (200°C). 2. Cut a sugar pumpkin (or pie pumpkin) in half, scoop out seeds, and place cut-side down on a baking sheet. 3. Roast for about 45–60 minutes, until the flesh is very tender. 4. Scoop out the flesh and blend until smooth. Measure 2 cups for the recipe (if watery, cook down on the stove to thicken). For the Crust (All-Butter Pie Dough): 160g all-purpose flour 1/2 tsp salt 1 tbsp sugar (optional, for a touch of sweetness) 1/2 cup (115 g) cold unsalted butter, cut into cubes 3–4 tbsp ice water 1. In a large bowl, whisk together flour, salt, and sugar. 2. Add cold butter cubes and cut in with a pastry cutter (or fingertips) until mixture looks like coarse crumbs with pea-sized bits. 3. Sprinkle in ice water, 1 tbsp at a time, tossing until the dough just comes together. 4. form into a disk, wrap in plastic, and chill at least 1 hour. 5. On a lightly floured surface, roll out one disk into a circle about 12 in (30 cm) wide. 6. Fit into a 9-inch pie pan, trim excess, and crimp the edges. Keep chilled until ready to fill. (You can freeze the second disk for another pie.) For the Filling: 2 cups (480 g) fresh roasted pumpkin purée* (see note) 1 can (14 oz / 396 g) sweetened condensed milk 2 large eggs 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp ground nutmeg (freshly grated if possible) ½ tsp salt Instructions Make the Filling 1. In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, spices, and salt until smooth. 4. Assemble and Bake 1. Preheat oven to 425°F (220°C). 2. Pour filling into prepared crust. 3. Bake at 425°F for 15 minutes, then reduce oven to 350°F (175°C) and bake another 35–45 minutes, until the center is set but still slightly wobbly. 4. Let cool completely on a rack. The filling will finish setting as it cools. 5. Serve Serve plain, or with lightly sweetened whipped cream. Refrigerate leftovers, covered, for up to 4 days.

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