Pumpkin pie recipe please?!
Here's the deal, so My family is celebrating thanksgiving tomorrow due to the fact everybody was busy on THanksgiving day, I'm going to help my grandma with the cooking, and I said I'd make a pie, so I was wondering, can somebody give me a recipe using these ingredients!?
Canned pumpkin
evaporated milk
ginger, cinammon, allspice,
that's what I have as of now, I do have sugar and other normal stuff, I'm also making a homemade crust, so any recipes!?Www@FoodAQ@Com
Canned pumpkin
evaporated milk
ginger, cinammon, allspice,
that's what I have as of now, I do have sugar and other normal stuff, I'm also making a homemade crust, so any recipes!?Www@FoodAQ@Com
Answers:
look on the back of the canned pumpkin!. there is almost always a recipe there!. make sure you dont pour too much filling into the crust!. i did that one year and it cooked over the sides of the crust and the crust ended up black and burned!.
Www@FoodAQ@Com
Www@FoodAQ@Com
I'm not entirely sure if it has those- most likely it does- but there's a great no-bake recipe on oprah!.com!. search christina's cooking class pumpkin pie!.
Hope I helped!
P!.S!. Just checked- it's pumpkin chiffon pie, and it includes all your ingredients except for evaporated milk!Www@FoodAQ@Com
Hope I helped!
P!.S!. Just checked- it's pumpkin chiffon pie, and it includes all your ingredients except for evaporated milk!Www@FoodAQ@Com
pumpkin pie iz gross!. get youz sum sweet potato pieWww@FoodAQ@Com
Ingredients
1 (9-inch) premade pie shell
1 (15-ounce) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
2 1/2 cups heavy cream, divided
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 cup Praline Pecans, recipe follows
Directions
Preheat the oven to 375 degrees F!.
Partially bake the pie shell, according to the package directions!.
In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla!. Pour into the shell!. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F!. Continue baking for 35 to 45 minutes!. Cool to room temperature and refrigerate until ready to serve!.
With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth!. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks!. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans!.
A viewer, who may not be a professional cook, provided this recipe!. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results!.
Praline Pecans:
2 tablespoons butter or margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans
In a small skillet melt the butter and sugar over medium heat!. Add the pecans, stirring until bubbly; about 5 minutes!. Remove from the heat and pour onto aluminum foil!. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream!.
Www@FoodAQ@Com
1 (9-inch) premade pie shell
1 (15-ounce) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
2 1/2 cups heavy cream, divided
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 cup Praline Pecans, recipe follows
Directions
Preheat the oven to 375 degrees F!.
Partially bake the pie shell, according to the package directions!.
In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla!. Pour into the shell!. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F!. Continue baking for 35 to 45 minutes!. Cool to room temperature and refrigerate until ready to serve!.
With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth!. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks!. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans!.
A viewer, who may not be a professional cook, provided this recipe!. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results!.
Praline Pecans:
2 tablespoons butter or margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans
In a small skillet melt the butter and sugar over medium heat!. Add the pecans, stirring until bubbly; about 5 minutes!. Remove from the heat and pour onto aluminum foil!. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream!.
Www@FoodAQ@Com