Harvest Pumpkin Pie This is one of the best pumpkin pies we've tried. Use your favorite piecrust recipe for this to make a single, bottom-only crust, or buy one ready-made.
Uneaten pie should be kept refrigerated. An AARPmagazine.org reader-submitted recipe. (Makes one 9-inch pie) Dough for lining a 9-inch pie plate or a ready-made crust 1 1/2 cups, canned unseasoned pumpkin puree 1/8 teaspoon, ground cloves 1 1/2 teaspoons, ground cinnamon 1 1/2 teaspoons, ground ginger 1/2 teaspoon, salt 1/2 cup, light brown sugar 1/2 cup, sugar 1 tablespoon, molasses 2 large eggs, lightly beaten 1 cup, milk, scalded and cooled to lukewarm This recipe is: Vegetarian If not using purchased crust, line a 9-inch pie plate with the dough. Arrange 2 oven shelves at the lowest and middle oven positions. Preheat the oven to 450 degrees. In a large bowl, combine the pumpkin, cloves, cinnamon, ginger, and salt, and blend well with a wooden spoon. Add the sugars, molasses, eggs, and milk, and mix well. Pour the mixture into the crust, and bake on the lower shelf for 10 minutes. Reduce the heat to 350 degrees, place the pie on the middle oven shelf, and continue to bake until the center of the pie seems set but quivery, about 40 minutes more. Cool and serve. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
