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Pumpkin Pie

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Directions

Pumpkin Pie 1

2 cups pumpkin puree
4 Eggs
1/2 Cup Brown Sugar
1/2 Cup Molasses
1 Cup Heavy Cream
1 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Cloves
1/4 Teaspoon Allspice
1/4 Teaspoon Nutmeg
1/2 Teaspoon Salt

Mix all Ingredients together

Bake @ 375 degrees in a Pastry Lined Pie Pan for about 1 hour

 

Pumpkin Pie 2

3 Cups Pumpkin Puree: canned
6 Eggs
3 Cups Evaporated Milk
1 & 1/2 Cups Brown Sugar
2 Teaspoons Cinnamon
2 Teaspoons Ginger
1/4 Teaspoon Cloves
1/4 Teaspoon Allspice
1/4 Teaspoon Cardamom
1 Teaspoon Salt
2 Tablespoons Cornstarch
Mix All Ingredients Well

Bake @ 350-375 degrees in a Pastry Filled Pie Pan

Pumpkin Pie 3

3 Eggs
1/3 Cup Brown Sugar
1/3 Cup White Sugar
2 Cups Pumpkin Puree; canned
1 & 1/2 Teaspoons Ginger
2 Teaspoons Cinnamon
3/4 Teaspoon Cloves
3/4 Teaspoon Allspice
1/2 Teaspoon Cardamom
Pinch Salt
1 Cup Heavy Cream
1/2 Cup Half-&-Half

Beat Eggs & Sugars Well
Mix in Pumpkin, Spices & Salt

Bake in a Pastry Lined Pie Pan @ 450degrees for 8-10 minutes
Reduce Heat to 325degrees and Bake for another 35-40 minutes
To check to see if Pie is cooked: a knife should come out Clean

 

Pie Shell

1 & 3/4 Cup All-purpose flour
1 Egg Yolk
8 tablespoons, cold, unsalted butter
1 teaspoon sugar
salt to taste if you want
3 Tablespoons cold water

Put flour into electric mixer and beat until granular in texture
Beat Egg yolk, sugar & Salt and Add Cold Water to Make 1/3 Cup
Mix liquid with flour mixture untill Incorporated
Form Ball and Refrigerate for 1/2 Hour

Preheat Oven to 400 degrees
Place 2 Tablespoons of Flour on a work surface and Roll Dough to Form Crust
Chill for 15 Minutes
Bake for 15-20 Minutes ‘till golden Brown
Pour in filling