Saturday, January 28, 2006

Pumpkin Pie redux

The tart was better than the ramekins - tho no one has eaten it with Cool Whip yet but me (blush). Here's my revision of the Marion Cunningham recipe:

  • 1/12 cups cooked, pureed pumpkin or winter squash, or 1 15 oz. can
  • 1 cup granulated sugar
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 1/2 cups evaporated milk, or soy milk, or (best of all) vanilla soy milk
  • 2 eggs
  • 1/2 tsp salt
your favorite pie dough, for a single crust 9" pie

Preheat oven to 425 degrees. Make the crust, and use it to line a 9 inch pie plate. Mix the filling ingredients and pour in. Bake the pie at 425 for 15 minutes, then reduce heat to 350, and bake about 30 minutes more, until filling is set.

You can do the baking blind thing with beans & wax paper in the un-filled crust, as in the pictures below - the beans are to hold the crust down and up against the sides of the pan - bake with the beans in for about 10 minutes, then remove the beans by lifting out the wax paper and bake a few more minutes until the crust is solid. Don't be too chintzy with the wax paper (or parchment or foil) like I was, or you'll have to fish hot greasy beans out of your crust with a fork.

This is a good baked custard pumpkin pie, but what I really liked is jelled, as in Pumpkin Mousse.

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