Recipe for Pumpkin Pie please?!
Answers:
1lb pumpkin puree 1/2lb shortcrust pastry 1/2pint cream 3eggs 1tablespoon grated lemon peel 5o/zcaster sugar 1/2teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon each ground cinnamon and ground cloves!. Make puree by removing skin and seeds chopping and boiling till tender and rub through sieve !. roll out pastry and line pie dish and bake blind gas 6 or 200!.beat cream eggs lemon and sugar together then stir in pumpkin puree add other ingredient's put in pastry shell bake till set and brown!. Enjoy!.Www@FoodAQ@Com
I use the classic recipe on the the can of Libby's pumpkin:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz!.) LIBBY'S? 100% Pure Pumpkin
1 can (12 fl!. oz!.) NESTLé? CARNATION? Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl!. Beat eggs in large bowl!. Stir in pumpkin and sugar-spice mixture!. Gradually stir in evaporated milk!.
POUR into pie shell!.
BAKE in preheated 425° F oven for 15 minutes!. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean!. Cool on wire rack for 2 hours!. Serve immediately or refrigerate!. Top with whipped cream before serving!.
Www@FoodAQ@Com
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz!.) LIBBY'S? 100% Pure Pumpkin
1 can (12 fl!. oz!.) NESTLé? CARNATION? Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl!. Beat eggs in large bowl!. Stir in pumpkin and sugar-spice mixture!. Gradually stir in evaporated milk!.
POUR into pie shell!.
BAKE in preheated 425° F oven for 15 minutes!. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean!. Cool on wire rack for 2 hours!. Serve immediately or refrigerate!. Top with whipped cream before serving!.
Www@FoodAQ@Com
EASY CREAM CHEESE PUMPKIN PIE
1 small can (15oz) pumpkin pie filling
1 pkg soft (8oz) Philly cream cheese
1 large tub Cool Whip
1 teaspoon pumpkin pie spice
2 deep 9" graham cracker pie crusts
(wafer or ginger snap may be substituted)
cinnamon (to sprinkle on top)
Ready Whip (for serving)
Combine pumpkin, cream cheese, and spice in mixer until well blended!. Fold into Cool Whip gently, so that it stays fluffy!.
Spoon into pie shells!. Crust should be well filled!.
Cover and refrigerate for 1 hour!.
Tp serve, top with Ready Whip and a light sprinkling of cinnamon for the perfect finishing touch!.
Www@FoodAQ@Com
1 small can (15oz) pumpkin pie filling
1 pkg soft (8oz) Philly cream cheese
1 large tub Cool Whip
1 teaspoon pumpkin pie spice
2 deep 9" graham cracker pie crusts
(wafer or ginger snap may be substituted)
cinnamon (to sprinkle on top)
Ready Whip (for serving)
Combine pumpkin, cream cheese, and spice in mixer until well blended!. Fold into Cool Whip gently, so that it stays fluffy!.
Spoon into pie shells!. Crust should be well filled!.
Cover and refrigerate for 1 hour!.
Tp serve, top with Ready Whip and a light sprinkling of cinnamon for the perfect finishing touch!.
Www@FoodAQ@Com
I always use the recipe on the Libby's can!. Www@FoodAQ@Com