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lh
Oct
30

1071493

Halloween is here and that means that Thanks giving is coming so you got a tiny baby pumpkin you didn’t carve up.

“What do I do with this little guy?” Why scrub off the plate and let plan for fresh pumpkin pie of course, fresh pumpkin pie is outrageously good.

Now I am not your pumpkin spice loving girl but for pumpkin spice I’m a all in girl. So here is a fresh pumpkin pie recipe just for you:

Pastry for single crust pie:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 1/2 tablespoons cold water

Filling:
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can of evaporated milk
2 eggs, beaten 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Add all ingredients to list

Directions

Prep:20 m
Cook:40 m
Ready In: 1 h
Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.
Footnotes

Cook’s Notes:
If your pumpkin is large enough, you may double this recipe to make two pies.

To Prepare the Mashed Pumpkin:
Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.

Tip:
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. I made it!

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