Wednesday, November 26, 2003

Colonial Pumpkin Pie

6 eggs
1 cup sugar
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups of pumpkin
2 cups cream
1 unbaked 9-inch pie shell

Beat eggs in bowl until light and lemon-colored. Stir in sugar, spices, and salt. Add pumpkin and cream; mix well. Spoon into pie shell. Bake at 400 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Bake for 30 minutes or until knife inserted near center comes out clean. Great served with a dollop of homemade whipped cream.

Never-Fail Pie Pastry

3 cups flour
1 teaspoon salt
1 1/2 cups shortening
5 tablespoons water
1 egg
1 teaspoon vinegar

Combine flour and salt in large bowl. Cut in shortening until mixture is crumbly. Mix water, egg and vinegar in small bowl. Pour into flour mixture, stirring well. Roll out on floured surface. Line pastry in pie plates. Bake at 350 degrees for 20 minutes. (If recipe calls for baked pie shell ~ Colonial Pumpkin Pie doesn't.)

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