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 Pumpkin Pie

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Pumpkin Pie   Thu Nov 22, 2012 1:50 am


Ancestral Pumpkin Pie
2 eggs, beaten
3/4 c brown sugar
1 can (15 oz) of pumpkin puree (1-1/2 cups)
1/4 t nutmeg
1 t cinnamon
1/2 t salt
1 c milk
1/2 c heavy cream
2 T molasses

Preheat oven to 425 degrees. Have pie crust for 9 inch deep dish pie ready. Mix all together and beat smooth. Pour into pie crust. Bake at 425 degrees for 15 minutes, then turn oven down to 350 degrees for 45 minutes. Insert knife to check for doneness. After cooling, store in fridge.

How to Bake
Cooked pumpkin can be used in many pumpkin foods besides pie, such as cakes, breads, muffins, puddings or even ice cream.

Select a variety of pumpkins for pies. Preheat oven 375 degrees. Cut pumpkin in half horizontally. Scoop out seeds. Select a baking dish with sides. Place pumpkin cut side down. Pour water to fill about an inch. Back until fork can easily be poked into pumpkin. A 4-1/2 pound pumpkin will take about 1-1/2 hrs. Drain. Cool (makes 4 cups)
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