Am I Right To Be Feeling This Way?
Family Life0 min ago
pumpkin pie
11 Answers
Hi all
is pumpkin pir a sweet orsavoury dish as in main course or dessert?
also does anyone have any good pumpkin recipes?
is pumpkin pir a sweet orsavoury dish as in main course or dessert?
also does anyone have any good pumpkin recipes?
Answers
1 to 11 of 11
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Sure... here in the U.S. it's the traditional dessert following the Thanksgiving meal on fourth Thursday of November. Here's the one we've used for years... Enjoy!
Ingredients
1 recipe Pastry for Single-Crust Pie (see below)
1 15-ounce can pumpkin
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 slightly beaten eggs
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup milk
Directions:
(We often use pastry for pie crust ready made from the grocer. They've gotten quite good over the years)
1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. (Mrs. C covers the folded, crimped edge of the crust with aluminum foil so it doesn't scorch)
2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
4. Bake in a 375 degree F oven for 25 minutes. Remove foil on pastry edge. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings. (Best if refrigerated over night. Serve with fresh whipped cream!)
Contd.
Ingredients
1 recipe Pastry for Single-Crust Pie (see below)
1 15-ounce can pumpkin
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 slightly beaten eggs
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup milk
Directions:
(We often use pastry for pie crust ready made from the grocer. They've gotten quite good over the years)
1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. (Mrs. C covers the folded, crimped edge of the crust with aluminum foil so it doesn't scorch)
2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk; mix well.
3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
4. Bake in a 375 degree F oven for 25 minutes. Remove foil on pastry edge. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Makes 8 servings. (Best if refrigerated over night. Serve with fresh whipped cream!)
Contd.
Contd.
If you insist on making your own pie crust, here's a handy recipe.
Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water, sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.
I can't remember where we got the recipe, but it works well for us... Enjoy!
If you insist on making your own pie crust, here's a handy recipe.
Pastry for Single-Crust Pie: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water, sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.
I can't remember where we got the recipe, but it works well for us... Enjoy!
If you haven't tried it, you should, it's sweet, and is great with ice cream (vanilla preferably) and whipped cream. It is a staple in most home shere for our Thanksgiving and also for Christmas. If you try and it don't like it then that's all good, but you shouldn't knock it before youv'e tried it as they say .
For a savory recipe:-
Choose a fairly large pumpkin.
Slice the top off the pumpkin and remove the seeds etc from the inside.
Pre-cook some mince, onion and garlic and add to it some gravy granules and water.
Place a can of pinto beans (or any veg. of your choice)inside the pumpkin and add the mince and gravy mix.
Put the top back on the pumpkin and place on an oven tray.
Bake and serve as if it was a casserole not forgetting the pumpkin in the lid.
Choose a fairly large pumpkin.
Slice the top off the pumpkin and remove the seeds etc from the inside.
Pre-cook some mince, onion and garlic and add to it some gravy granules and water.
Place a can of pinto beans (or any veg. of your choice)inside the pumpkin and add the mince and gravy mix.
Put the top back on the pumpkin and place on an oven tray.
Bake and serve as if it was a casserole not forgetting the pumpkin in the lid.
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