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. 

Recipe
Ingredients
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


Directions
    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.



 Enjoy!
Happy baking!!

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