Ingredients:
* 1 unbaked 9-inch deep dish pie pastry (9-10-inch)
* 2 cups freshly cooked pumpkin, seeded, peeled, mashed
* 3/4 cup granulated sugar
* 1/4 teaspoon salt
* 1 1/4 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 3 large eggs, beaten lightly
* 1 (12 ounce) can evaporated skim milk
* 1/2 cup skim milk
Directions:
1. To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will sometimes produce lumps/strings so unless you like that, go for the stick blender/processor.
2. Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.
3. Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.
4. Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
5. Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
6. Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
7. NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
8. If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
9. Pie should be served chilled and should be stored in the refrigerator.
Monday, November 21, 2011
Paula Dean's Pumpkin Pie
Ingredients
* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed (or fresh pureed)
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten (or 2 whole eggs)
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough
* Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Tuesday, March 8, 2011
Subscribe to:
Posts (Atom)
.JPG)
