Nov 21, 2011

eat your heart out: pumpkin pie!

Pumpkin Pie

Hi everyone! It's almost Thanksgiving and that means pumpkin pie! I'm a huge fan and I became an even bigger fan when I realized just how easy it is to make! I made one recently 'cause I was too excited to wait, it was delicious!

This recipe has directions for a crust and pumpkin filling but I bought a pre-made graham cracker crust. I've made the crust before and it's not at all as hard as it sounds but I love that the filling works just as well to a simple graham cracker crust, especially if the baker is being to lazy to make the crust... :) 
You can find the full recipe at Martha Stewart's website. 

All-purpose flour, for surface
1 can (15 ounces) solid-pack pumpkin
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
3 large eggs
1 can (12 ounces) evaporated milk
Ground cloves
Whipped cream, for serving

    1.    Preheat oven to 325 degrees.
2. Whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of cloves in a large bowl.

   3. Place pie dish into a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight). Serve chilled with whipped cream.

Happy baking!!

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