Don’t forget the pumpkin pie.

Here are three variations for you to choose from.

 

 

PUMPKIN PIE 1

 

2 cups pumpkin puree

4 Eggs

½ Cup Brown Sugar

½ Cup Molasses

1 Cup Heavy Cream

1 Teaspoon Cinnamon

½ Teaspoon Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Nutmeg

½ Teaspoon Salt

 

1)      Mix all Ingredients together

     Bake @ 375 degrees in a Pastry Lined Pie Pan for about 1 hour

 

PUMPKIN PIE 2

 

3 Cups Pumpkin Puree:  canned

6 Eggs

3 Cups Evaporated Milk

1 & ½ Cups Brown Sugar

2 Teaspoons Cinnamon

2 Teaspoons Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Cardamom

1 Teaspoon Salt

2 Tablespoons Cornstarch

 

1)      Mix All Ingredients Well

Bake @ 350-375 degrees in a Pastry Filled Pie Pan

 

PUMPKIN PIE 3

 

3 Eggs

1/3 Cup Brown Sugar

1/3 Cup White Sugar

2 Cups Pumpkin Puree; canned

1&1/2 Teaspoons Ginger

2 Teaspoons Cinnamon

¾ Teaspoon Cloves

¾ Teaspoon Allspice

½ Teaspoon Cardamom

Pinch Salt

1 Cup Heavy Cream

½ Cup Half-&-Half

 

1)     Beat Eggs & Sugars Well

2)     Mix in Pumpkin, Spices & Salt

 

Bake in a Pastry Lined Pie Pan @ 450degrees for 8-10 minutes

Reduce Heat to 325degrees and Bake for another 35-40 minutes

To check to see if Pie is cooked:  a knife should come out Clean

 

Pie Shell

 

1 & ¾ Cup All-purpose flour

1 Egg Yolk

8 tablespoons, cold, unsalted butter

1 teaspoon sugar

salt to taste if you want

3 Tablespoons cold water

    1    Put flour into electric mixer and beat until granular in texture

2          Beat Egg yolk, sugar & Salt and Add Cold Water to Make 1/3 Cup

3    Mix liquid with flour mixture untill Incorporated

4          Form Ball and Refrigerate for ½ Hour

5          Preheat Oven to 400 degrees

6          Place 2 Tablespoons of Flour on a work surface and Roll Dough to Form Crust

7          Chill for 15 Minutes

8          Bake for 15-20 Minutes ‘till golden Brown

9          Pour in filling

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