Monday, August 30, 2010

Pumpkin Pie

1 1/2 c. sugar
1 t. salt
2 t. cinnamon
1 t. ground ginger
1 t. ground cloves
4 large eggs
1 Large can Libby pumpkin (Small is15 oz)
2 cans evaporated milk
2 unbaked pie shell deep dish (4 c. volume)

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl, stir in pumpkin, sugar & spice mixture then gradually stir in evaporated milk. Bake in preheated oven 425 for 15 min. Reduce temperature to 350 and bake 40–50 minutes more or till knife in center comes out clean.

To use fresh pumpkin reduce evaporated milk by 1/2 c.

Brony’s Pie Crust

2 c. flour
2/3 c. shortening including at least 2 Tbsp. butter
  • (Note: Clancy uses ALL butter which makes it crisp up so nicely when doing a pre-baked shell...and taste SO yummy!)
1 tsp. salt
2 tsp. sugar
5 – 7 Tbsp. water

Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.

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