Monday, February 2, 2009

Pumpkin Pie

Well, I don't know how much better tasting pumpkin pie is when you start with just a pumpkin. It's very good, but I didn't notice much difference. I have friends that say there is no comparison, they won't eat anything other than completely homemade pumpkin pie. I myself, don't lovepumpkin pie, I just like it... so maybe that's the difference. :-)

Pumpkin Pie

Pie Crust:
For 1 two-crusted pie (9") or 2 one-crust pie (9")

2 c. flour
1 tsp. sugar
1 tsp. salt
1/2 c. cold water
1/2 c. oil
Mix the water and oil with a fork until "creamy" looking, then pour it into the flour, sugar & salt mixture. Stir until moistened and the dough is in one ball. Separate into 2 equal portions. I roll it out in between 2 layers of wax paper or large plastic wrap, then peel off the top layer of wax paper, slip your hand under the bottom layer, under the rolled out dough, "flip" it onto the pie pan, press it into the corners of the pie pan and then peel that paper off.
Save the other portion of dough of the top of the pie.

Pumpkin Pie
2 c. mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

In a large bowl, mix all ingredients. Pour into a prepared crust. Bake 40 minutes at 400˚or until a knife is inserted 1 inch from the edge comes out clean.

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