| SUNNYTEE'SMusic4Lovers |
| PUMPKIN PIE |
| 9-INCH PUMPKIN PIE Need 9-inch Pastry for 9-inch One-Crust Pie 2 eggs 1/2 cup sugar 1 can (16 ounces) pumpkin 1 can (12 ounces) evaporated milk 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/8 teaspoon ground cloves 10-INCH PUMPKIN PIE Need 10-inch Pastry for 10-inch One-Crust Pie 3 eggs 1 cup sugar 2 3/4 cups canned pumpkin 2 1/4 cups evaporated milk 1 1/2 teaspoons ground cinnamon 3/4 teaspoon salt 3/4 teaspoon ground ginger 1/2 teaspoon ground cloves Heat oven to 425 degrees. Prepare pastry. Beat eggs slightly with hand beater or wire whisk in medium bowl. Beat in remaining ingredients. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 9-inch pie about 45 minutes longer, 10-inch pie about 55 minutes longer or until knife inserted in center comes out clean. Refrigerate about 4 hours or until chilled. Serve with sweetened Whipped Cream if desired. Immediately refrigerate any remaining pie. 8 servings, 285 calories each for 9-inch pie, 430 calories each for 10-inch pie. |
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| Pie Pastry for 8 ounces of dough - yields one 9-inch pie crust 1 cup flour 1/2 teaspoon salt 1 teaspoon sugar 2 tablespoons butter 2 tablespoons lard 2 to 3 tablespoons cold water flour for rolling out dough Sift the flour, salt, and sugar together into a mixing bowl. Cut the butter and lard into 1/2-inch squares. Add to the flour and refrigerate for 15 minutes. Remove from the refrigerator and incororate the fat into the flour with the fingertips or a blending fork. Work quickly and lightly. All the flour should be cream colored (no longer white) and coarse as cornmeal, but the fat may remain in small pellets. Sprinkle the cold water over and bind, using a fork. Pat the dough together into a cake, wrap airtight in waxed paper or plastic, and refrigerate for 30 minutes before rolling out. |