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Post by marlaoh on Nov 5, 2002 7:01:15 GMT -6
Pumpkin Pie Presented by Becky Low 2 pastry crusts 1 can (approx 29 oz.) pumpkin* 4 eggs 3/4 cup granulated white sugar 3/4 cup brown sugar, packed 1 teaspoon salt 2 teaspoons cinnamon** 1 teaspoon ginger** 1/2 teaspoon cloves** 2 cans (12 oz.) evaporated milk or 3 cups half n half whipped cream
Place pastry crust in 9 inch pie pan, flute or crimp edges of crust. Combine remaining ingredients and mix well. Pour custard into pie shell. Bake at 400 F for 15 minutes, reduce heat to 350 F and continue to bake 45 minutes or until a knife inserted in center comes out clean. Serve warm or cold with a dollop of whipped cream.
NOTES:
* Substitute 3 1/2 cups cooked and mashed pumpkin, winter squash, or sweet potatoes. Select pumpkin/winter squash that is firm and heavy. Do not use pumpkin that has been cut for a jack-o-lantern or that has been frozen. Cut squash in half and remove seeds and fiber.
To Bake: Cut into large pieces, place rind side down in baking dish. Add 1/4-inch water, cover with foil and bake at 400 F for 30 minutes or until tender. Scoop meat from rind and mash.
To Boil: Cut pieces squash into 1-inch cubes, remove rind, place in 1-inch salted boiling water, cover and boil 15-20 minutes or until tender. Before mashing, drain excess water, reserve until squash is mashed. Add liquid back in as need to create desired consistency.
** May substitute spices with 3 1/2 teaspoons pumpkin pie spice
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