Difference between revisions of "Pumpkin Pie"
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| − | + | * 1 1/4 cups [[Pumpkin Puree]] | |
| − | + | * 3/4 cup sugar | |
| − | + | * 1/2 teaspoon salt | |
| − | + | * 1/2 teaspoon ground ginger | |
| − | + | * 1 teaspoon ground cinnamon | |
| − | + | * 1 teaspoon all-purpose flour | |
| − | + | * 2 eggs | |
Mix until eggs are broken up | Mix until eggs are broken up | ||
| − | + | * 1 cup evaporated milk, undiluted | |
| − | + | * 2 tablespoons water (only if using canned pumpkin) | |
| − | + | * 1/2 teaspoon vanilla extract | |
Mix until uniform | Mix until uniform | ||
Pour into unbaked 9" [[Pie Crust]] | Pour into unbaked 9" [[Pie Crust]] | ||
| Line 21: | Line 21: | ||
---- | ---- | ||
Notes: | Notes: | ||
| − | + | * Fresh pumpkin is much better than Whole Foods canned pumpkin pie filling (pumpkin + spices) and Whole Foods canned pumpkin. | |
| − | + | * Frozen crusts from Whole Foods are reasonably good | |
---- | ---- | ||
[http://southernfood.about.com/od/pumpkinpies/r/bl30129a.htm From:southernfood.about.com] | [http://southernfood.about.com/od/pumpkinpies/r/bl30129a.htm From:southernfood.about.com] | ||
Revision as of 14:32, 3 December 2007
- 1 1/4 cups Pumpkin Puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all-purpose flour
- 2 eggs
Mix until eggs are broken up
- 1 cup evaporated milk, undiluted
- 2 tablespoons water (only if using canned pumpkin)
- 1/2 teaspoon vanilla extract
Mix until uniform Pour into unbaked 9" Pie Crust
Bake at 425 for 15 min Bake at 350 until the crust starts to brown and the pie isn't jiggly in the center when shaken
For canned pumpkin this will be around 40 minutes. For fresh pumpkin with a lot more moisture, it takes as long as an hour.
Notes:
- Fresh pumpkin is much better than Whole Foods canned pumpkin pie filling (pumpkin + spices) and Whole Foods canned pumpkin.
- Frozen crusts from Whole Foods are reasonably good
