Amish Cooking Recipes: Delicious And Easy Traditional Amish Recipes For Beginners (Amish Cookbook) by Smith Brian

Author:Smith, Brian [Smith, Brian]
Language: eng
Format: epub
Published: 2016-02-06T08:00:00+00:00

Pumpkin Pie

Ingredients:

Pie crust of your choice

2 cups (15oz can; 450g) pumpkin puree

3 large eggs

1 and 1/4 cups (250g) packed dark brown sugar

1 Tablespoon (15g) cornstarch

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground or freshly grated nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon fresh ground pepper

1 cup (240ml) heavy cream

1/4 cup (60ml) milk

1 large egg beaten with 1 teaspoon milk, for brushing

Directions:

1. Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.

2. Preheat oven to 375F degrees.

3. Pour pumpkin pie filling into the pre-baked crust. If you did not use a deep dish pie pan, you will have too much filling. Only fill the crust about 3/4 of the way up. Use extra to make mini pies with leftover pie dough scraps if you'd like. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a piecrust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

4. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.

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