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Pumkin Pie

Christmas has many food and desserts to offer. One of the more common dessert is pumpkin pie, a rather taste and delicious treat to enjoy.

Ingredients for dough:

  • 1 1/4 cups all purpose flour

  • 2 teaspoons sugar

  • 1/8 teaspoon salt

  • 1/2 cup cold butter (1 stick) diced

  • 1 large egg

  • lightly beaten Flour for rolling the dough

Ingredients for filling:

  • One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)

  • 3/4 cup packed light brown sugar

  • 3 eggs, lightly beaten

  • 1 1/4 cups half-and-half

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon freshly ground nutmeg

Directions:

In a medium bowl, whisk along the flour, sugar, and salt. Work the butter into the dry ingredients till it resembles yellow cornmeal mixed with bean-sized bits of butter. Add the egg and stir the dough along. With the Kitchenaid or by hand pulse the flour, sugar, and salt till combined. Add the butter and pulse till it resembles yellow cornmeal mixed with bean-sized bits of butter, regarding ten times. Add the egg and pulse one to a pair of times.

Form the dough into a disk, wrap with wrap, and refrigerate till totally chilled, a minimum of one hour.

Put the dough on a floured surface, spread the dough into a 12-inch disk regarding 1/8-inch thick. Transfer the mixture to a pie pan and trim the sides. Tuck the overhanging dough beneath itself to make a thick edge that's even with the rim. Freeze the pie crust for a half-hour.

Place a chunk of parchment paper or foil over the pie crust and bake till the pie crust is gently golden brown. While the pie crust is cooling, make the filling. In a massive bowl, whisk along the pumpkin, sugar, eggs, half-and-half, spices, and salt till sleek. Come to the pie crust to the baking sheet and pour within the filling.

Bake till the sides of the filling is set. Cool on a rack. Serve temperature or slightly heat.

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