Ever on the grounds that i used to be a child, pumpkin pie has been my favored. the first time I made it turned into for Christmas a couple of years in the past. the subsequent Christmas, I received a gift with all of the ingredients for this pie in it and a notice asking me to make it again as soon as time accepted.
~ RED VELVET CAKE WITH VANILLA CREAM CHEESE FROSTING
~ MARGARITA CAKE
~ Pumpkin Pie Ice Cream with Salted Caramel Sauce
INGREDIENTS
- Pastry for single-crust pie (9 inches)
FILLING:
- 1/4 teaspoon ground cloves
- Additional pie crust, optional
- 2/3 cup sugar
- 1/3 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Whipped cream, optional
- 2 large eggs, lightly beaten
- 1-1/2 cups canned pumpkin
- 1 cup evaporated milk
- 1/4 cup dark molasses
- 1/2 teaspoon ground ginger
INSTRUCTIONS
- Preheat oven to 425°. On a gently floured surface, roll dough to a 1/8-in.-thick circle; transfer to a nine-in. pie plate. Trim crust to 1/2 in. past rim of plate; flute facet. Refrigerate whilst making ready filling.
- In a large bowl, whisk filling components. Pour into crust. Bake on a lower oven rack 15 mins.
- lessen oven putting to 350°; bake till a knife inserted within the center comes out smooth, 30-35 mins longer. Cool on a cord rack; serve inside 2 hours. Refrigerate leftovers.
- If ornamental cutouts are favored, roll extra dough to one/8-in. thickness; cut out with 1-in. to 1-half of-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
- place on an ungreased baking sheet. Bake at 400° till golden brown, 6-eight minutes. do away with to a wire rack to chill. arrange around edge of pie. Garnish with whipped cream if favored.
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