What is best way on how to cook pumpkins perfect for pie?
Made from fresh or canned pumpkin, pumpkin pie is the quintessential autumn treat. For a firmer pie, use just two eggs. For a creamier custard, use three eggs. Serves about eight. Step 1Put an oven rack in the center of the oven and preheat to 375 degrees F. Step 2Put eggs into a food processor or large mixing bowl and whisk well. Step 3Add pumpkin, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt, and mix. Set aside. Step 4Warm the pie crust in the oven until it is hot to the touch. Step 5Pour the pumpkin filling into the warmed pie crust and bake about 35 to 40 minutes, or until filling is set but still a bit quivery, like gelatin, when lightly nudged. Step 6Cool pie on a rack and refrigerate. Serve either cold, at room temperature or slightly warmed. Sources: http://www.ehow.com/how_1387_make-pumpkin-pie.
You probably take canned pumpkin for granted. You’re there, the can is there, there’s a pumpkin on the label… open it and mix it up with spices to make a pie, right. Ah, but a pumpkin pie, pumpkin soup, pumpkin bread made from a fresh pumpkin tastes so much better than the glop that was processed last year! Here’s how to do it, complete instructions in easy steps and completely illustrated. And it is much easier than you think, using my “patented” tips and tricks! You can freeze it for later use, too. Note: If you want to can the cooked pumpkin: see this page! Directions for Making Pumpkin Pie from Scratch Ingredients and Equipment * a pie pumpkin (see step 1) * A sharp, large serrated knife * an ice cream scoop * a large microwaveable bowl or large pot Recipe and Directions Step 1 – Get your pie pumpkin “Pie pumpkins” are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. grocery stores usually carry them in late September through December in the U.
You probably take canned pumpkin for granted. You’re there, the can is there, there’s a pumpkin on the label… open it and mix it up with spices to make a pie, right. Ah, but a pumpkin pie, pumpkin soup, pumpkin bread made from a fresh pumpkin tastes so much better than the glop that was processed last year! Here’s how to do it, complete instructions in easy steps and completely illustrated. And it is much easier than you think, using my “patented” tips and tricks! You can freeze it for later use, too. Note: If you want to can the cooked pumpkin: see this page! Directions for Making Pumpkin Pie from Scratch Ingredients and Equipment * a pie pumpkin (see step 1) * A sharp, large serrated knife * an ice cream scoop * a large microwaveable bowl or large pot Recipe and Directions Step 1 – Get your pie pumpkin “Pie pumpkins” are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. grocery stores usually carry them in late September through December in the U.
