Here is a favorite pumpkin pie recipe for baking fans. If you don't find any pumpkin, you'll be able to swap it with either butternut squash or sweet potato.
Items:
For the Pie Crust:
2 cups of all-purpose flour
1 tsp. of salt
2/3 cups of cold butter
1/4 cup very ice water
Pie baking pan
Dried beans
For the Pie Filling:
2 cups of pureed pumpkin
1 1/2 cups of evaporated milk
1/2 cup of dark or light brown sugar
1/3 cup white sugar
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 teaspoon all-spice
Instructions:
1. To make the pie crust, stir together the flour, salt and chilled butter inside a bowl.
2. Using a pie cutter or two forks, mix the flour and chilled butter till it forms tiny crumbs.
3. Steadily, put in the icy water until the flour just starts to pull away from the sides of the bowl. Let the dough to relax and chill for an hour or so in the fridge.
4. On a lightly floured surface, roll out the pie dough into a round form that is slightly bigger than the pie pan. Sprinkle the area with flour if the flour sticks.
5. Move the unbaked pie crust into the pie pan. Do not pull the dough to stop it from tearing. Put tin foil on the top of the dough and put the dried beans on top of the tin foil.
6. Bake for ten to fifteen minutes in a pre-heated 400 degree oven. Take out from the oven and throw out the beans. Put aside the cooked crust and let cool.
7. To prepare the filling, combine all the filling ingredients in a pan and cook over low heat for ten minutes or until thick. Keep up stirring constantly to prevent the filling from sticking to the bottom of the pan.
8. Allow the filling to cool down and pour into the pre-baked crust. Bake for an additional 25 minutes or until crust turns golden brown. Just let cool prior to serving.
Items:
For the Pie Crust:
2 cups of all-purpose flour
1 tsp. of salt
2/3 cups of cold butter
1/4 cup very ice water
Pie baking pan
Dried beans
For the Pie Filling:
2 cups of pureed pumpkin
1 1/2 cups of evaporated milk
1/2 cup of dark or light brown sugar
1/3 cup white sugar
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 teaspoon all-spice
Instructions:
1. To make the pie crust, stir together the flour, salt and chilled butter inside a bowl.
2. Using a pie cutter or two forks, mix the flour and chilled butter till it forms tiny crumbs.
3. Steadily, put in the icy water until the flour just starts to pull away from the sides of the bowl. Let the dough to relax and chill for an hour or so in the fridge.
4. On a lightly floured surface, roll out the pie dough into a round form that is slightly bigger than the pie pan. Sprinkle the area with flour if the flour sticks.
5. Move the unbaked pie crust into the pie pan. Do not pull the dough to stop it from tearing. Put tin foil on the top of the dough and put the dried beans on top of the tin foil.
6. Bake for ten to fifteen minutes in a pre-heated 400 degree oven. Take out from the oven and throw out the beans. Put aside the cooked crust and let cool.
7. To prepare the filling, combine all the filling ingredients in a pan and cook over low heat for ten minutes or until thick. Keep up stirring constantly to prevent the filling from sticking to the bottom of the pan.
8. Allow the filling to cool down and pour into the pre-baked crust. Bake for an additional 25 minutes or until crust turns golden brown. Just let cool prior to serving.
About the Author:
Looking to find the best summer black eyed peas recipe for a light meal or maybe some homemade buttermilk biscuits to enjoy over breakfast.