Okay, here it is!
Posted: Fri Nov 11, 2005 4:08 pm
Decided to share my much-loved pumpkin pie recipe with y'all. It is from
a book called the World's Best Recipes (and believe me, it IS!) by Marvin
Small.
Makes 1 9-inch pie (Doubles just great!)
1 1/2 cups cooked or canned pumpkin, mashed (I always use fresh!)
1 cup brown sugar
1/2 tsp. salt
1 1/2 cups rich milk or light cream (halfandhalf is fine)
4 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. mace
1 9-inch pie shell (recipe to follow)
2 tablespoons rum or brandy, optional (I use one of each)
(Warning, when mixture is poured into shell it's liquid but it
WILL "set-up", trust me!)
1. Combine pumpkin, sugar, salt, and spices in a large mixing bowl.
2. Beat the eggs and milk or cream (and rum or brandy, if desired)
together and add to the pumpkin mixture. Blend thoroughly.
3. Pour into unbaked pie shell.
4 Bake in a hot oven (450 degrees F) for 5 minutes, then lower the
heat to 350 F for an hour or until a knife, inserted in center, comes
out clean.
Flakey Foont Pie Crust (From EAT IT by Dana Crumb and Shery Cohen)
3 C. Flour
1/8 tsp. salt
Blend in 1 1/4 C. shortening until like meal, then fork in
1 egg, beaten
1 T. vinegar
4 T. cold water
Mix the dry ingredients and with 2 knives or a pastry blender "cut"
in the shotening until the flour and the shortening look like lots of
little flour peas (lumps, etc.). Now mix all liquids and slowly add to
the dry ingredients, mixing well. Use your hands to mix. Ball! Roll out
half for the top and 1/2 for the bottom crust. (Note: for the pumpkin
pie, only 1/2 used unless you make 2!) Put some flour on a hard
surface and roll out pastry. Cold dough is easier to use, and floured rolling
pin and hands are nice, too. For perbaked pie shell brush the crust with
milk or egg white to keep it from getting soggy.
To use oil rather than shortening (this is what *I* do!) use 3/4 cup oil.
Gang, I don't know why they say cold dough is easier, I've always found
just room temp works great for me, and I've been making this since
1972!!
Enjoy, and wow your guests with this!
a book called the World's Best Recipes (and believe me, it IS!) by Marvin
Small.
Makes 1 9-inch pie (Doubles just great!)
1 1/2 cups cooked or canned pumpkin, mashed (I always use fresh!)
1 cup brown sugar
1/2 tsp. salt
1 1/2 cups rich milk or light cream (halfandhalf is fine)
4 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. mace
1 9-inch pie shell (recipe to follow)
2 tablespoons rum or brandy, optional (I use one of each)
(Warning, when mixture is poured into shell it's liquid but it
WILL "set-up", trust me!)
1. Combine pumpkin, sugar, salt, and spices in a large mixing bowl.
2. Beat the eggs and milk or cream (and rum or brandy, if desired)
together and add to the pumpkin mixture. Blend thoroughly.
3. Pour into unbaked pie shell.
4 Bake in a hot oven (450 degrees F) for 5 minutes, then lower the
heat to 350 F for an hour or until a knife, inserted in center, comes
out clean.
Flakey Foont Pie Crust (From EAT IT by Dana Crumb and Shery Cohen)
3 C. Flour
1/8 tsp. salt
Blend in 1 1/4 C. shortening until like meal, then fork in
1 egg, beaten
1 T. vinegar
4 T. cold water
Mix the dry ingredients and with 2 knives or a pastry blender "cut"
in the shotening until the flour and the shortening look like lots of
little flour peas (lumps, etc.). Now mix all liquids and slowly add to
the dry ingredients, mixing well. Use your hands to mix. Ball! Roll out
half for the top and 1/2 for the bottom crust. (Note: for the pumpkin
pie, only 1/2 used unless you make 2!) Put some flour on a hard
surface and roll out pastry. Cold dough is easier to use, and floured rolling
pin and hands are nice, too. For perbaked pie shell brush the crust with
milk or egg white to keep it from getting soggy.
To use oil rather than shortening (this is what *I* do!) use 3/4 cup oil.
Gang, I don't know why they say cold dough is easier, I've always found
just room temp works great for me, and I've been making this since
1972!!
Enjoy, and wow your guests with this!
