Difference between revisions of "Pumpkin Pie"
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{{recipesummary|Dessert recipes|8|60 minutes + cooling|2|Image=[[File:Pumpkin Pie.jpg|300px]]}} | {{recipesummary|Dessert recipes|8|60 minutes + cooling|2|Image=[[File:Pumpkin Pie.jpg|300px]]}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | [[Holiday Recipes|Holiday]] | |
==Description== | ==Description== | ||
Pumpkin pie <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Low-Carb-Pumpkin-Pie |title= Originally published as Low Carb Pumpkin PieProvided by dLife®|year=|pages=|publisher=Taste of Home|work=}}</ref><ref>{{cite book|last=Benoit|first=Madame |title=Cooks at Home |year=1987|publisher=Les Éditions Héritage Inc.|isbn=2762558972|pages=223-224}}</ref> is a traditional American dessert. | Pumpkin pie <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Low-Carb-Pumpkin-Pie |title= Originally published as Low Carb Pumpkin PieProvided by dLife®|year=|pages=|publisher=Taste of Home|work=}}</ref><ref>{{cite book|last=Benoit|first=Madame |title=Cooks at Home |year=1987|publisher=Les Éditions Héritage Inc.|isbn=2762558972|pages=223-224}}</ref> is a traditional American dessert. | ||
==Ingredients== | ==Ingredients== | ||
| − | *2 cups | + | * 1 1/2 cups strained pumpkin, browned |
| − | + | * 3 tbsp all purpose flour | |
| − | * | + | * 1 cup light brown sugar |
| − | *1 | + | * 2 cups milk |
| − | * | + | * 1 cup heavy cream |
| − | * | + | * 1 tsp cinnamon |
| − | *1 tsp | + | * 1/2 tsp ginger |
| − | *1 tsp | + | * 1/2 tsp nutmeg |
| − | *1/ | + | * 2 eggs, well beaten |
| − | *2 | + | * pie dough for 2 8" plates |
| − | * | + | * 2 tbsp sugar |
| + | * pinch of ginger or cardamom | ||
| − | == | + | |
| − | + | ==Procedures== | |
| − | + | Brown the pumpkin by; take 2 cups of strained pumpkin, and (generous scoop) butter in a frying pan and cook on medium heat always stirring, this will reduce to 1 1/2 cups of sweet browned pumpkin. | |
| − | + | In a bowl, put the browned pumpkin paste and add in; 2 tbsp flour and brown sugar. Mix until consistent. | |
| − | + | Scald milk, then combine with; cream, cinnamon, ginger and nutmeg. Then pour over pumpkin paste. Mix in the eggs until an even consistency has been reached. | |
| − | + | Pie plate should be lined with dough with a nice thick edge. Combine 2 tbsp sugar, tbsp four and pinch of ginger or cardomon and sprinkle/rub over the bottom of the pie dough/shell. Fill the pie 3/4 full of pumpkin mixture. Finish by wrapping strips of foil paper around the perimeter of the pie edge. | |
| + | Bake in a 450 degree F oven for ~15 minutes, then drop the heat down to 325 degrees F and allow to bake for an additional 30 minutes. | ||
==References== | ==References== | ||
<References/> | <References/> | ||
| − | [[North American cuisine]] | + | [[Category:North American cuisine]] |
| + | |||
{{DEFAULTSORT:{{PAGENAME}}}} | {{DEFAULTSORT:{{PAGENAME}}}} | ||
| − | [[Category:American | + | [[Category:American Recipes|Pumpkin Pie]] |
| − | [[Category:Pie | + | [[Category:Pie Recipes|Pumpkin Pie]] |
| − | [[Category:Pumpkin | + | [[Category:Pumpkin Recipes|Pumpkin Pie]] |
| − | [[Category:Maple Syrup | + | [[Category:Maple Syrup Recipes]] |
| − | [[Category:Thanksgiving | + | [[Category:Thanksgiving Recipes|Pumpkin Pie]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|Pumpkin Pie]] |
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|{{PAGENAME}}]] |
| − | [[Category:Featured | + | [[Category:Featured Recipes|{{PAGENAME}}]] |
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
[[de:Kochbuch/ Kürbiskuchen]] | [[de:Kochbuch/ Kürbiskuchen]] | ||
Latest revision as of 20:03, 13 July 2012
| Pumpkin Pie | |
|---|---|
 |
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| Category: | Dessert recipes |
| Servings: | 8 |
| Time: | 60 minutes + cooling |
| Difficulty: |  |
| American cuisine | Holiday
Description
Pumpkin pie [1][2] is a traditional American dessert.
Ingredients
- 1 1/2 cups strained pumpkin, browned
- 3 tbsp all purpose flour
- 1 cup light brown sugar
- 2 cups milk
- 1 cup heavy cream
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 2 eggs, well beaten
- pie dough for 2 8" plates
- 2 tbsp sugar
- pinch of ginger or cardamom
Procedures
Brown the pumpkin by; take 2 cups of strained pumpkin, and (generous scoop) butter in a frying pan and cook on medium heat always stirring, this will reduce to 1 1/2 cups of sweet browned pumpkin. In a bowl, put the browned pumpkin paste and add in; 2 tbsp flour and brown sugar. Mix until consistent. Scald milk, then combine with; cream, cinnamon, ginger and nutmeg. Then pour over pumpkin paste. Mix in the eggs until an even consistency has been reached. Pie plate should be lined with dough with a nice thick edge. Combine 2 tbsp sugar, tbsp four and pinch of ginger or cardomon and sprinkle/rub over the bottom of the pie dough/shell. Fill the pie 3/4 full of pumpkin mixture. Finish by wrapping strips of foil paper around the perimeter of the pie edge. Bake in a 450 degree F oven for ~15 minutes, then drop the heat down to 325 degrees F and allow to bake for an additional 30 minutes.
References
- ↑ Originally published as Low Carb Pumpkin PieProvided by dLife®. Taste of Home. http://www.tasteofhome.com/recipes/Low-Carb-Pumpkin-Pie.
- ↑ Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 223-224. ISBN 2762558972.
