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Thursday, February 16, 2012

Hey Pumpkin!

Lets talk pumpkin pie
Can't say I have ever been to big of a fan, I don't like the texture or biting into it and getting a mouth full of spices
until.... I found this recipe.
I have been learning to do pies and pie crusts in school the last few days and I gotta say it has been challenging but a lot of fun. I made this pumpkin pie the other day and decided to try it and OH my heck it was so good!
 (coming from someone how really doesn't like pumpkin pie)
I decided to try it at home

I just used a frozen pie crust because I had one that needed to be used but I will do a post in the future on home made pie crust but for now here is what you need.

Cornstarch, white sugar, light brown sugar, kosher salt, eggs (separated) pumpkin, evaporated milk, 
whole milk (I used 2%) and cinnamon
This recipe is simple, be sure to separate your eggs and set the whites aside (you will use them)
mix cornstarch, both sugars and salt, add egg yolks until well blended.
Add your pumpkin and beat until well blended (if you have a mixer use the paddle attachment)
Then you add the evaporated and whole milk. Beat on medium speed until all ingredients are blended.
Here is what makes this recipe, now you take your egg whites in a separate bowl and beat in mixer until stiff peaks form
You then whisk the egg whites into the pumpkin mixture until fully combined

Pour into unbaked pie shell and sprinkle each with cinnamon.
Bake 350 for 15 minutes then reduce oven temperature to 325 and bake 30-45 minutes longer
Or until a tooth pick comes out clean

And there you have it pumpkin pie at its best.
Your pie might be jiggle slightly in the center when done so as long as the tooth pick comes out clean your fine

Here is the full recipe

PUMPKIN PIE (makes 2)
Ingredients:
2 TBSP cornstarch
1/2 C granulated sugar
1/2 tsp kosher salt
1/2 C light brown sugar
2 eggs separated
14 oz pumpkin puree
12 oz evaporated milk
1/2 C whole milk (2 % works too)
1/2 Tbsp ground cinnamon

Preheat oven 350
Mix cornstarch, both sugars and salt, add egg yolks until well blended.

Add your pumpkin and beat until well blended (if you have a mixer use the paddle attachment)

You then add the evaporated and whole milk. Beat on medium speed until all ingredients are blended.
Take your egg whites in a separate bowl and beat with a mixer until stiff peaks form
Whisk the egg whites into the pumpkin mixture until fully combined

Pour into unbaked pie shell and sprinkle each with cinnamon.
Bake 350 for 15 minutes, reduce oven temperature to 325 and bake 30-45 minutes longer
Or until a tooth pick comes out clean.











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