Pumpkin pie is an authentic sweet dessert, often eaten for Thanksgiving and Christmas in North America and Canada. The pumpkin symbolizes harvest time and Halloween.The pie is made from pumpkin-based custard, different color from orange to brown, baked in a single crust pie shell, rarely with a top crust. The pie is generally flavored with nutmeg, cinnamon, cloves, and ginger. Pumpkin pie is often garnished with whipped cream.
Ingredients for making pumpkin Pie :
1 3/4 cups canned or fresh cooked pumpkin puree
3/4 cup sugar
Half teaspoon salt
One teaspoon cinnamon
Half teaspoon ginger
Two eggs
One cup cream
Half cup milk
Directions for Making Pumpkin Pie :
Turn pumpkin into saucepan and stir over direct heat for ten minutes until somewhat dry and slightly caramelized, stirring frequently. Remove from heat but keep hot.
Mix the sugar, salt, and spices, and stir into hot pumpkin.
whisk eggs, add cream and milk, and beat into pumpkin mixture until u get consistency.
Pour into unpricked pastry-lined pie pan and bake in a moderately hot oven (400° F) for 25 to 30 min or until pastry is golden brown and only an inch circle in the center of the filling remains liquid. Cool thoroughly on cake rack before cutting.
Note: Perfectly baked pumpkin pie has no cracks on its surface. Baking hot filling in a chilled crust at 400° F for 25 to 30 minutes produces a smooth, shiny good textured custard and a well-baked crust free from soaking. But if your crust is rolled especially thick, or your pie dish is thicker glass instead of tin, or you loathe underdone bottom crust, you might still want to blind bake it a little. Here's what we'd recommend: Blind bake at 350 for 7 minutes with baking beans/weights, then 5 minutes without, then cool thoroughly. Then just watch the pie closely as it bakes -- it might be done early, since the cold raw crust isn't there to protect it. And if the edges are starting to look wrinkled while the middle is very jiggly, turn the heat down to 350.
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