cunexttuesday
13th October 2009, 11:54 AM
It was Thanksgiving here yesterday.
I made a very delicious pumpkin pie.
Pumpkin Pie
2 cups mashed cooked pumpkin
1 12 fld ounce can of evaporated milk
3 eggs beaten
3/4 cup of packed brown sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 cup Scor Toffee Chips.
1/ Preheat over to 400 F
2/Halve pumpkin and scoop out seed and string portions. Cut pumpkin into chunks. In a sauce pan, over med heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 mins or until tender. Drain, cool and remove the peel.
3/Return the pumpkin into the sauce pan and mash with potato masher.
4/In a large bowl with mixer on medium speed beat pumpkin, with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg salt and toffee chips. Mix well pour into a prepared crust.
Bake for 40 mins. Or until a knife inserted 1 inch from the edge comes out clean.
Pie Crust
2 3/4 cups of all purpose flour
1 stp salt
1 cup shortening
1/2 cup cold water.
1/Mix flour and salt. Cut shortening into flour. Add 1 tb of water to mixture at a time.
Mix dough until it is moistened enough to hold together.
2/With lightly floured hands shape dough into a ball. On a lightly floured broad roll dough into 1/8 inch thickness.
3/With a sharp knife cut 1 1/2 inch larger than 8-9 inches. Roll the dough around the rolling pin and transfer it to the pie pan.
It was much easier than I expected to make it from scratch. And well worth it.
These recipes actually made two pies.
The Scor chips give a delicious but slight toffee flavor which was unexpected by my guests.
I made a very delicious pumpkin pie.
Pumpkin Pie
2 cups mashed cooked pumpkin
1 12 fld ounce can of evaporated milk
3 eggs beaten
3/4 cup of packed brown sugar
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 cup Scor Toffee Chips.
1/ Preheat over to 400 F
2/Halve pumpkin and scoop out seed and string portions. Cut pumpkin into chunks. In a sauce pan, over med heat, in 1 inch of boiling water heat the pumpkin to a boil. Reduce heat to low, cover and simmer for 30 mins or until tender. Drain, cool and remove the peel.
3/Return the pumpkin into the sauce pan and mash with potato masher.
4/In a large bowl with mixer on medium speed beat pumpkin, with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg salt and toffee chips. Mix well pour into a prepared crust.
Bake for 40 mins. Or until a knife inserted 1 inch from the edge comes out clean.
Pie Crust
2 3/4 cups of all purpose flour
1 stp salt
1 cup shortening
1/2 cup cold water.
1/Mix flour and salt. Cut shortening into flour. Add 1 tb of water to mixture at a time.
Mix dough until it is moistened enough to hold together.
2/With lightly floured hands shape dough into a ball. On a lightly floured broad roll dough into 1/8 inch thickness.
3/With a sharp knife cut 1 1/2 inch larger than 8-9 inches. Roll the dough around the rolling pin and transfer it to the pie pan.
It was much easier than I expected to make it from scratch. And well worth it.
These recipes actually made two pies.
The Scor chips give a delicious but slight toffee flavor which was unexpected by my guests.