Thread: Punkin Pie
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Old 11-20-2010, 12:35 PM   #3
RDNKJ
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Everyone has different ideas about what's best. IMO, the best tips are:

1. It is fine to use canned pumpkin, but NOT canned pumpkin pie filling.
2. Don't use old spices that have been in the cupboard for months/years. Use the holidays as an excuse to replace some of those spices that have been sitting around for forever.

I can't make pie crust to save my life, so I always use pet-ritz. But if ya know how to make your own crust, do it, it's better.

I don't remember where I first got it, but here's a recipe I've used for years, and it's goooood!

3/4 cup firmly packed dark brown sugar
1/4 cup sugar
1 tblsp. flour
1 or 2 tblsp. unsulfured molasses
1 and 1/2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. nutmeg (freshly grated if possible)
1/4 tsp. ground cloves
1/4 tsp. salt
2 cups canned pumpkin puree (NOT pumpkin pie filling)
3 large eggs lightly beaten
1 3/4 cups light cream or half-and-half
and, optionally:
1 or 2 tblsp. of rum

Combine brown sugar, sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt and stir into the pumpkin puree. In another bowl combine the eggs, cream (and rum) and fold the mixture into the pumpkin mixture. Pour into the pie shell and cook on the center rack at 375 for 35-40 minutes. Let cool on rack.

Serve with Cool Whip, or if you prefer:

1 cup heavy (whipping) cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance.

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