Friday, November 28, 2008

Pumpkin Pie

One-Crust Pie: 9-Inch
1 1/4 cups flour
1/2 tsp salt
1 tbsp sugar
1/2 cup unsalted butter
1/8 to 1/4 cup ice water

Cut the unsalted butter into flour and salt until particles are size of small peas. Sprinkle in water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Gather pastry into a ball. Shape into flattened round on lightly floured kitchen counter or board. Roll pastry 2 inches larger than inverted pie dish with floured covered rolling pin. Roll the pastry on the rolling pin then unroll on pie dish. Press firmly against bottom and side.

For bake pie crust: Heat oven to 475°F. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until lightly brown; cool before adding the fillings.


Filling:
2 eggs
1/2 cup sugar
1 can (16 oz) pumpkin
1 can (12 oz) evaporated milk
1 tsp salt
1/2 tsp ground ginger
1/8 tsp ground cloves

Heat oven to 425°F. Beat eggs slightly with hand beater or wire whisk in medium bowl. Beat in remaining ingredients. To prevent spilling, place pastry-lined pie plate on oven rack or cookie sheet will do. Pour filling into cool baked pie crust. Bake 15 minutes.

Reduce oven temperature to 350°. Bake for 45 minutes longer. Insert knife in the center if it comes out clean it's done. Chill for 4 hours or let it cool 30 minutes if you like it warm. Top it with whip cream before serving.



This is one of DH favorite dessert. Sometimes this is the only thing he eat on thanksgiving. He does not like turkey that much. If he knows there are dessert around we will not eat good food. He will eat sweets instead, but he is very skinny. I am jealous :(...lol.

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