Redwood's kitchens not only provide ample baking space for your baking needs, but entertaining as well with dining space, islands and an open floor plan!
Be the one everyone is talking about this Thanksgiving for your awesome pie making skills. This pumpkin pie recipe is sure not to disappoint!
The Pie Crust
The first step for making a great pie, of any flavor, is to make sure the crust is homemade! They say that buying the store-bought ones from the freezer are just as good - but seriously - a bad crust will ruin an otherwise amazing pie.
Use the same recipe that your grandmother always used, you
know, from the ORIGINAL red and black check better homes and gardens recipe
book.
You can find the directions for it here: Pastry For Double Crust Pie
The key point to stress for the crust, is when it says to
use cold water - it's a MUST! The
cold water helps keep the shortening cold which helps make the flakey layers in
the crust.
The Pumpkin Pie Filling:
• 3/4 cup
granulated sugar
• 1 teaspoon
ground cinnamon
• 1/2 teaspoon
salt
• 1/2 teaspoon
ground ginger
• 1/4 teaspoon
ground cloves
• ¼ teaspoon
nutmeg
• ½ tsp real
vanilla (delicate Mexican flavor)
• 2 large eggs
• 1 can (15
oz.) pure pumpkin
• 1 can (12
fl. oz.) evaporated milk
• Whipped
cream for topping
Directions
MIX sugar,
cinnamon, salt, ginger, nutmeg and cloves in small bowl. Beat eggs in large
bowl along with the vanilla. Stir in pumpkin and sugar-spice mixture. Gradually
stir in evaporated milk.
POUR into prepared
pie shell.
BAKE in preheated
425° Fahrenheit oven for 15 minutes. Then reduce temperature to 350° Fahrenheit;
bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
TOP with whipped
cream before serving.
ENJOY!
ENJOY!
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