Monday, January 19, 2009

Pumpkin Pie

This pumpkin pie recipe is taken from one of my recipe books by the Culinary Arts Institute, "250 Superb Pies and Pastries." You can also make a pumpkin nut and a pumpkin cream from this recipe. For the pumpkin nut, 1/3 cup of chopped nut meats is added to custard before baking and 1 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp ginger are used instead of pumpkin pie spice. If you desire to make a pumpkin cream, you only have to mix 3/4 cup sugar, 2 tbsps cornstarch, and 2 tsp pumpkin pie spice. Add 1 egg yolk, 1 cup pumpkin and 2 cups milk. Cook until thickened, stirring constantly. Pour into baked Pastry Shell, cover with Meringue and bake. Below is the complete recipe for the pumpkin pie:

1/8 tsp salt
2/3 cup sugar
2 tsps pumpkin pie spice
2 eggs, slightly beaten
1 2/3 cups milk
1 1/2 cups mashed cooked pumpkin
1/2 recipe Plain Pastry

Sift dry ingredients together and stir into eggs. Add milk and pumpkin. Line piepan with pastry and pour in filling. Bake in very hot oven (450 degrees F) 10 minutes; reduce temperature to slow (325 F) and bake 35 minutes longer or until knife inserted in center comes out clean. Cool. Makes 1 (9-inch) pie.

1 comment:

Dean and Lee Schroeder said...

I dont like pumpkin pie Fel but I love caramel apple pie hehehe