Pumpkin Pie ( edit) See addition to recipe

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Pumpkin Pie ( edit) See addition to recipe

Postby Onefop » Sat Dec 22, 2007 2:55 pm

Pumpkin Pie
¾ cup brown sugar
½ teaspoon salt
¾ teaspoon fresh cinnamon
¼ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon nutmeg
1/1/2 cups of pumpkin
1 ½ cups half and half
2 eggs beaten
1 tablespoon dark molasses
2 tablespoons rum

Prepare pie crust for 9 inch pie tin with fluted edge.
Chill , do not bake . Combine the brown sugar, salt and spices , add remaining in gradients and mix well.

Pour into the chilled pie shell. Bake at 400degrees for 15 min, then lower heat to 325 degrees an additional 30 minutes, or until a knife inserted in center comes out clean. Serve with Whipped cream that has 2 tablespoons of powdered sugar whipped in and tea spoon vanilla( Or rum or both)
Last edited by Onefop on Fri Dec 28, 2007 1:49 pm, edited 1 time in total.
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Postby Jorrell » Sat Dec 22, 2007 4:21 pm

Thanks Onefop! :D
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Re: Pumpkin Pie

Postby Zenedia » Wed Dec 26, 2007 12:23 pm

One,

Thanks for the recipe.

The pumpkin used, is it the canned pumpkin, or is it the canned pumpkin pie filling? They look almost identical on the shelf, and I've found if you don't use the right one for the recipe, you either get a pie that tastes like dirt, or a pie of pure sugar. :D
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Re: Pumpkin Pie

Postby Onefop » Fri Dec 28, 2007 1:00 pm

iT IS CANNED PUMPKIN.
i HAVE USED FRESH PUMPKIN, HOWEVER THE TROUBLE FOR THE UPGRADE IN QUALITY OF TASTE IS QUESTIONABLE.
i AM INCLUDING A MIXTURE TO ADD TO PIECRUST PRIOR TO ADDING THE PUMPKIN.

wHEN BAKED WILL GIVE YOU A CARMEL NUT REWARD.

bE CAREFUL WHEN ADDDING THE PUMPKIN MIXTURE TO UNBAKED PIECRUST

!/4 CUP UNSALTED BUTTER, SOFTENED
1/4 CUP LIGHT BROWN SUGAR
2 tABLESPOONS OF HONEY
1 tABLESPOON OF CORN SYRUP
1/3 CUP BROKEN PECAN PIECES

sPREAD MIXTURE OVER BOTTOM OF PIE CRUST, SPRINKLE WITH NUTS. Pour pumpkin mixture slowly over and bake.
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