A Recipe For Pumpkin Pie

Here is a favorite pumpkin pie recipe for baking fans. If you don\’t find any pumpkin, you\’ll be able to swap it with either butternut squash or sweet potato.

Materials: To make the Pie Crust: 2 cups of all-purpose flour 1 tsp. of salt 2/3 cups of cold butter 1/4 cup cool ice water Pie pan

Dried beans For the Pie: 2 cups of pureed pumpkin 1 1/2 cups of evaporated milk 1/2 cup of dark or light brown sugar 1/3 cup white sugar 1/2 tsp. salt 1 teaspoon ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp cloves 1/4 tsp all-spice

Directions: 1. To create the pie crust, combine the flour, salt and chilled butter in a bowl. 2. Utlizing a pie cutter or two forks, mix the flour and chilled butter till it forms small crumbs. 3. Steadily, pour in the icy water until the flour just begins to pull away from the sides of the bowl. Permit the dough to relax and chill for an hour or so in the fridge. 4. Upon a lightly floured surface, roll out the pie dough into a round form that is slightly larger than the pie pan. Dust the counter with flour if the flour gets sticky. 5. Lay the unbaked crust into the pie dish. Do not pull the dough to stop it from tearing. Put tin foil on the top of the dough and put the dried beans over the tin foil.

6. Bake for ten to fifteen minutes in a pre-heated 400 degree oven. Remove from the oven and dispose of the beans. Reserve the cooked crust and let cool. 7. To prepare the filling, combine all the filling ingredients in a skillet and make over low heat for ten mins or until thick. Keep up stirring continuously to avoid the filling from sticking to the bottom of the saucepan. 8. Let the filling to cool and pour into the pre-baked crust. Bake for an additional 25 minutes or until pie crust turns golden brown. Just let cool prior to serving.

Learn more about peas and vegetables such as this black eyed peas recipe and these light and fluffyhomemade buttermilk biscuits for your next meal.