Friday, October 28, 2011

PUMPKIN PIE


After my daughter had her baby, a thoughtful neighbor brought an
irresistible pumpkin pie to the house.  One day my son-in-law was hunting
in the fridge for the last piece ... but alas he could not find it.
  I didn't want to ... but I had to confess.


Pumpkin pies are relatively easy to make.  The filling is all
whipped together,  poured into the pie shell and baked.


Cooled and garnished with sweetened whipped cream. 
The leaves, cut out from the pastry scraps, turned out a bit
too large.  Next time they will be trimmed down to a delicate size,
or omitted entirely.


This recipe is graciously shared by Ms George from New York.

PUMPKIN PIE

Pastry for 9-inch one-crust pie.
Prepare pastry and line pan.  Trim to ½ inch beyond edge of plate.
Build up fluted edge.

2 eggs
1 3/4 cups pumpkin puree
1 cup sugar
½ cup milk
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
1 tbsp. butter

In medium bowl, beat eggs slightly with a beater or wire whisk.
Beat in remaining ingredients.
Pour into pastry-lined pie plate.  Bake in preheated
425° oven for 15 minutes.
Reduce heat to 350° and continue to bake for an additional
45 minutes or until a knife inserted in the center of the pie
comes out clean.  The center may still look soft but will set later.
Cool on a wire rack.
Garnish with sweetened whipped cream.
Immediately refrigerate any remaining pie.
Yield: 6 servings

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