Difference between revisions of "Pumpkin Pie"
| Line 6: | Line 6: | ||
==Ingredients== | ==Ingredients== | ||
| − | *2 cups | + | * 1 1/2 cups strained pumpkin, browned |
| − | + | * 3 tbsp all purpose flour | |
| − | * | + | * 1 cup light brown sugar |
| − | *1 | + | * 2 cups milk |
| − | * | + | * 1 cup heavy cream |
| − | * | + | * 1 tsp cinnamon |
| − | *1 tsp | + | * 1/2 tsp ginger |
| − | *1 tsp | + | * 1/2 tsp nutmeg |
| − | *1/ | + | * 2 eggs, well beaten |
| − | *2 | + | * pie dough for 2 8" plates |
| − | * | + | * 2 tbsp sugar |
| + | * pinch of ginger or cardamom | ||
| + | |||
==Directions== | ==Directions== | ||
| − | + | Brown the pumpkin by; take 2 cups of strained pumpkin, and (generous scoop) butter in a frying pan and cook on medium heat always stirring, this will reduce to 1 1/2 cups of sweet browned pumpkin. | |
| − | + | In a bowl, put the browned pumpkin paste and add in; 2 tbsp flour and brown sugar. Mix until consistent. | |
| − | + | Scald milk, then combine with; cream, cinnamon, ginger and nutmeg. Then pour over pumpkin paste. Mix in the eggs until an even consistency has been reached. | |
| − | + | Pie plate should be lined with dough with a nice thick edge. Combine 2 tbsp sugar, tbsp four and pinch of ginger or cardomon and sprinkle/rub over the bottom of the pie dough/shell. Fill the pie 3/4 full of pumpkin mixture. Finish by wrapping strips of foil paper around the perimeter of the pie edge. | |
| − | + | Bake in a 450 degree F oven for ~15 minutes, then drop the heat down to 325 degrees F and allow to bake for an additional 30 minutes. | |
==References== | ==References== | ||
Revision as of 10:44, 12 April 2012
| Pumpkin Pie | |
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| Category: | Dessert recipes |
| Servings: | 8 |
| Time: | 60 minutes + cooling |
| Difficulty: |  |
| Dessert | American cuisine | Holiday
Description
Pumpkin pie [1][2] is a traditional American dessert.
Ingredients
- 1 1/2 cups strained pumpkin, browned
- 3 tbsp all purpose flour
- 1 cup light brown sugar
- 2 cups milk
- 1 cup heavy cream
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 2 eggs, well beaten
- pie dough for 2 8" plates
- 2 tbsp sugar
- pinch of ginger or cardamom
Directions
Brown the pumpkin by; take 2 cups of strained pumpkin, and (generous scoop) butter in a frying pan and cook on medium heat always stirring, this will reduce to 1 1/2 cups of sweet browned pumpkin. In a bowl, put the browned pumpkin paste and add in; 2 tbsp flour and brown sugar. Mix until consistent. Scald milk, then combine with; cream, cinnamon, ginger and nutmeg. Then pour over pumpkin paste. Mix in the eggs until an even consistency has been reached. Pie plate should be lined with dough with a nice thick edge. Combine 2 tbsp sugar, tbsp four and pinch of ginger or cardomon and sprinkle/rub over the bottom of the pie dough/shell. Fill the pie 3/4 full of pumpkin mixture. Finish by wrapping strips of foil paper around the perimeter of the pie edge. Bake in a 450 degree F oven for ~15 minutes, then drop the heat down to 325 degrees F and allow to bake for an additional 30 minutes.
References
- ↑ Originally published as Low Carb Pumpkin PieProvided by dLife®. Taste of Home. http://www.tasteofhome.com/recipes/Low-Carb-Pumpkin-Pie.
- ↑ Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 223-224. ISBN 2762558972.
