PUMPKIN PIE |
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| by Ted Peterson |
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| Most people like a piece of pumpkin pie. Pumpkin pies are one of the most simple pie to make. Any person can make a good pumpkin pie. |
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| 2-3 cups of fresh or canned pumpkin. |
| 1/2 teaspoon salt. |
| 2 cups cream. |
| 2 eggs. |
| 1/3 teaspoon nutmeg. |
| 1 9inch pie crust in a pie pan. |
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| If you are using fresh pumpkin, take the part without the skin. The fastest way is to use can pumpkins. |
| If using raw pumpkin, you will need to steam the pumpkin first until it is soft. |
| Mash the cooked pumpkin (either can or cooked) with a blender or you do not have a blender use a masher. |
| Preheat the oven to 425-450 degrees. |
| Mix all the ingredients in a bowl and pour into the pie crust. |
| Bake the pie for 10 minutes, 30 seconds at 425 degrees. Reduce the heat to 300 degrees and cook for another 30 minutes until the filling sets. DONOT over cook. |
| Test the filling by sticking a knife in the center and it should be a little soft. |
| A pumpkin pie will shimmy a little while hot but will be stiff when it is cold. |
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| Any Comments, Questions, or Inquiries E-Mail_punn@jps.net |