Stacy,
If you decide to use fresh pumpkin instead of canned in this recipe, I strongly suggest using the utmost care and consideration with sharp knives. Also, you should probably put the phone down. And pay attention to what you’re doing. And be dressed for the emergency room. And don’t drop ice in the car seat before sitting down because it will look like you peed on the paper table when you get your stitches.
If all else fails, however, you will get out of doing Thanksgiving dishes, and will have a great scar. Remember – the number to beat is 5 stitches!
Cara
Prep: 25 minutes Bake: 50 minutes Serves: 8
1 Single-Crust Pie Pastry
1 15-ounce can pumpkin
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 slightly beaten eggs
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup milk
Directions
1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.
2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
4. To prevent over-browning, cover edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage.
Make-Ahead Tip: Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours.
Test Kitchen Tip: You can use 1-1/2 teaspoons pumpkin pie spice for the spices in this pie.
If you decide to use fresh pumpkin instead of canned in this recipe, I strongly suggest using the utmost care and consideration with sharp knives. Also, you should probably put the phone down. And pay attention to what you’re doing. And be dressed for the emergency room. And don’t drop ice in the car seat before sitting down because it will look like you peed on the paper table when you get your stitches.
If all else fails, however, you will get out of doing Thanksgiving dishes, and will have a great scar. Remember – the number to beat is 5 stitches!
Cara
Prep: 25 minutes Bake: 50 minutes Serves: 8
1 Single-Crust Pie Pastry
1 15-ounce can pumpkin
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 slightly beaten eggs
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup milk
Directions
1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired.
2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
4. To prevent over-browning, cover edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage.
Make-Ahead Tip: Prepare, bake, and cool pie as above. Cover and refrigerate for up to 8 hours.
Test Kitchen Tip: You can use 1-1/2 teaspoons pumpkin pie spice for the spices in this pie.
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