Pumpkin Pie
You can use canned pumpkin puree to make a old fashion pumpkin pie as well.
Replace the cooked pumpkin with 1 can (15oz) pumpkin.
Replace the cooked pumpkin with 1 can (15oz) pumpkin.
This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
You may have to patch it in places. But the flavor is worth it.
|
What you need:
Crust: 1 cups flour 1/4 tsp salt 1/4 pound butter 1 egg yolk 2 Tbsp water Easy Pumpkin Pie 3/4 - 1 cup granulated sugar 1/2 teaspoon salt 4 tsp Soul Warming Cinnamon Blend 2 large eggs 1 can (15 oz.) Pumpkin 1 can (12 fl. oz.) Evaporated Milk Old Fashion Pumpkin Pie: 2 large eggs plus the yolk of a third egg 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 tsp salt 4 tsp Soul Warming Cinnamon Blend 2 cups pumpkin pulp purée from cooked sugar pumpkin* 1 1/2 cup heavy cream |
Method:
Crust:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
Pie Filling:
Preheat oven to 425°F.
On a floured surface, roll out the pie crust and place it in pie pan. fold over any excess crust into pie pan, leaving crust flush with edge of pan, then press into side.
In a large bowl, add all the ingredients, beat with whisk until well blended and smooth.
Place pie in oven and bake at 425°F for 15 minutes.
After 15 minutes, reduce the temperature to 350°F and bake for 40-50 minutes, or until a knife inserted near the center comes out clean.
*Pumpkin puree from scratch:
On the Stove:
Cut pumpkin in half, remove seeds and skin. Cut the pumpkin into small cubes. Boil or steam until completely soft. Mash the cooked or baked pumpkin to remove lumps.
In the over:
To make pumpkin puree in an oven; preheat oven to 350°F. Cut pumpkin in half. Scrape out the seeds and discard. Line a baking sheet with foil. Place the pumpkin halves face-down on foil and place in oven. Bake about 1 hr. to 1 1/2 hr., or until you can easily puncture the pumpkin with a fork.
Remove from oven, let cool, scoop out the pulp. Mash the cooked or baked pumpkin to remove lumps.
Crust:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
Pie Filling:
Preheat oven to 425°F.
On a floured surface, roll out the pie crust and place it in pie pan. fold over any excess crust into pie pan, leaving crust flush with edge of pan, then press into side.
In a large bowl, add all the ingredients, beat with whisk until well blended and smooth.
Place pie in oven and bake at 425°F for 15 minutes.
After 15 minutes, reduce the temperature to 350°F and bake for 40-50 minutes, or until a knife inserted near the center comes out clean.
*Pumpkin puree from scratch:
On the Stove:
Cut pumpkin in half, remove seeds and skin. Cut the pumpkin into small cubes. Boil or steam until completely soft. Mash the cooked or baked pumpkin to remove lumps.
In the over:
To make pumpkin puree in an oven; preheat oven to 350°F. Cut pumpkin in half. Scrape out the seeds and discard. Line a baking sheet with foil. Place the pumpkin halves face-down on foil and place in oven. Bake about 1 hr. to 1 1/2 hr., or until you can easily puncture the pumpkin with a fork.
Remove from oven, let cool, scoop out the pulp. Mash the cooked or baked pumpkin to remove lumps.