Easy Pumpkin Nut Pie

Quick and Healthy recipes for your young couch surfers.

Easy Pumpkin Nut Pie

Postby Moderator » Mon Sep 16, 2013 11:13 am

Recipe Name: Easy Pumpkin Nut Pie

Ingredients:
1/2 cup margarine or butter (1 stick) -- softened
1/3 cup packed brown sugar
1 1/4 cups all-purpose flour
OR
1 1/4 cups whole wheat flour
1/2 cup chopped nuts
Page 159
betty crocker best of baking recipes.txt
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup mashed pumpkin (about half of a 16-ounce
can)
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1 (12 ounce) can evaporated milk
1 cup whipping (heavy) cream
3 tablespoons packed brown sugar
Mix in large bowl with wooden spoon:
1/2 cup (1 stick) margarine or butter, softened
1/3 cup packed brown sugar
Stir in just until crumbly:
1 1/4 cups all-purpose or whole wheat flour
1/2 cup chopped nuts
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda

Method:
Code: Select all
Press mixture against bottom and up side of pie plate, 9 × 1 1/2 inches,
building up a 1/2-inch edge above top of pie plate. (A high edge is
necessary to keep filling from running over.)
Heat oven to 425º.
Beat slightly in large bowl with fork:
2 large eggs
Stir in until smooth:
1 cup mashed pumpkin (about half of a 16-ounce can)
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
Stir in, a little at a time:
1 can (12 ounces) evaporated milk
Pour pumpkin mixture into pie crust. Cover edge of crust with 2- to 3-inch
strip of aluminum foil to keep crust from browning too much.
Bake 15 minutes. Turn oven temperature down to 350º. Bake 45 to 55 minutes
longer or until knife poked in pie near center comes out clean. Cool
completely on wire rack.
Chill medium bowl in freezer about 15 minutes or until cold.
Beat in chilled bowl with eggbeater until stiff:
1 cup whipping (heavy) cream
3 tablespoons packed brown sugar
Serve pie with the whipped cream. Cover and refrigerate any leftover pie
and whipped cream.
Moderator
 
Posts: 3624
Joined: Thu Sep 12, 2013 3:21 pm

Return to ..:: Kids Corner ::..

Who is online

Users browsing this forum: No registered users and 1 guest

cron