Pumpkin pie recipes
Ingredients
- 1.5 cup Pumpkin puree
- 1 cup Sugar
- 0.5 tsp. Salt
- 1.5 tsp. Ground ginger
- 1 tsp. Ground cinnamon
- 1.5 tsp. All-purpose flour
- 2 Eggs, lightly beaten
- 1 cup Evaporated milk
- 3 tbsp. Water
- 1 tsp. Vanilla extract
- 1 Pastry shell (9-inch)
Method
- 1. Combine pumpkin, sugar, salt, spices, and flour in a mixing bowl.
- 2. Add eggs and mix well. Add evaporated milk, water, and vanilla and mix well.
- 3. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes than reduce heat to 350° and bake about 35 minutes longer, or until center is set.
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Ingredients
- 800 g Pumpkin (peel and cube)
- ½ tsp Ground Ginger
- ½ tsp Nutmeg
- ½ tsp Cinnamon
- 1 tsp Vanilla Extract
- 2 tbsp Amaretto or Rum
- ½ cup Cream
- To Taste Cream for Serving
- 1 large Egg
- 1 Egg (Yolk only)
- 200g Brown Sugar
- PASTRY -----------
- 225g Plain Flour (sifted)
- 100g Butter (unsalted and cubed)
- 1 tbsp Icing Sugar
- For brushing Milk
Method
- 1. To make the pastry - Place the flour, butter and icing sugar in a food processor and mix until crumbly. Add chilled water (about 4-5 tablespoons) and help the mixture to combine into a smooth ball. Wrap the ball in plastic and put in the fridge for about 30 minutes.
- 2. Cut up the pumpkin, discard seeds, peel and then cut into cubes
- 3. Heat the oven to 200C.
- 4. Now, wrap the pumpkin in aluminum foil and place it on a baking tray and put in the oven to bake for 40 minutes until the pumpkin is tender.
- 5. Remove from the oven and set aside to cool slightly
- 6. Once cool, put the pumpkin pieces into the processor together with the spices, vanilla extract, rum and cream and mix on high speed to blend together all the ingredients.
- 7. Beat together the eggs and sugar and stir into the pumpkin mixture.
- 8. Roll out the pastry and place into a large pie dish .
- 9. Trim off the edges of the pastry around the pie dish and keep the excess pastry for use later on.
- 10. Now line (on top of the pastry base) with non-stick baking paper. Put a couple of pastry weights (you can also just use a couple of handfuls of rice if you don't have any weights handy).
- 11. Now put this in the oven and bake for 10 mins.
- 12. Take the pie dish out of the oven, remove the non-stick baking paper and pour in the pumpkin mixture.
- 13. Roll out the excess pastry that you kept from before to make leaf shapes to decorate the pie on the top.
- 14. Brush the leaves with milk to help the pastry turn a golden brown during cooking.
- 15. Finally, reduce the oven temperature to around 170C and bake for an hour until the filling has become firm.
- 16. Set aside to cool.
- 17. Serve with a generous helping of cream.
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Ingredients
- CRUST
- 5 dl wheat flour
- 1 tea spoon salt
- 125 g butter
- 5-7 spoons cold water
- FILLING
- 1 tea spoon ground cinamon
- ½ table spoon salt
- ½ tea spoon ground ginger
- ½ tea spoon ground cloves
- 2 eggs
- 4 dl pumpkin puree
- 375 g sweetend condensed milk
Method
- Mix the ingridients to the crust together and leave to rest for about 30 min.
- Unroll the dough into a dish and press it against the sides. Make a pretty design with the edges
- Mix the ingridients for the filling and poor into the dish.
- Bake in 180 degrees Celsius for about 50 minutes
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1 Comments
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Add commentJWMCCABE Fri Oct 15 2010 • Reply
Carol and Guys, I will make a pumpkin pie for you guys Southern Style. I will post the recipe and some photos! Its all in the crust!