Friday, September 23, 2016

Pumpkin Pan PIe

Pumpkin Pan Pie

Prepared pasty for a double-crust pie  (Recipe follows)
1-3/4 cup pumpkin (15-oz can)
3/4 cup packed brown sugar
1-1/4 tsp pumpkin pie spice
1/2 tsp salt
4 eggs, lightly beaten
1-1/2 cups half & half
  • Preheat oven to 400◦
  • Line a baking pan (15x10") with foil.
  • Pat the pastry into the bottom and up the sides of the pan. (Do not prick holes in the pastry)
  • Line the pastry with a double thickenss of foil.
  • Bake for 10 minutes. Remove foil. Set aside.
  • In a separate bowl, combine the pumpkin, brown sugar, pumpkin pie spice and salt.
  • Add eggs stir until just combined. Add the half & half.
  • Pour the mixture over the baked crust.
  • Bake for an additional 30 minutes or until a knife inserted comes out clean.
  • Allow to cool on a wire rack. Cool and chill for about 2 hours.
  • Serve with real whipped cream. (Recipe follows)
  •  Sprinkle with some pumpkin pie spice for a pretty presentation.


2-1/2 cups flour
1 tsp salt
1/2 cup shortening
1/4 cup butter
Ice water (will need aprox 1/2 - 2/3 cup)
  • In a bowl combine the flour and salt.
  • Using a pastry blender, cut in the shortening and butter.
  • Gradually add the ice water to the flour mixture 1 tablespoon at a time until the mixture begins to come together.
  • Knead gently with your hands until the dough holds together.

Whipped Cream

1 cup whipping cream
2 tbs sugar
1/2 tsp vanilla
In a chilled mixing bowl, beat the cream until soft peaks form. Add sugar and vanilla
* I got this recipe from the 2016 issue of Better Homes & Garden Magazine (pg 96)

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