Monday, October 27, 2014

Pumpkin Pie

It's autumn, and that means pumpkin pie.  Bake three at once and share with some friends.

Yield: 3 pies


Ingredients


  • 3 unbaked pastry shells
  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • Filling
    • 12 eggs, lightly beaten
    • 1 1/2 cups sugar
    • 1 1/2 cups brown sugar
    • 6 tbsp flour
    • 3 tsp cinnamon
    • 1 1/2 tsp salt
    • 1 1/2 tsp ground ginger
    • 3/4 tsp ground cloves
    • 1/8 tsp mace
    • 1/2 tsp allspice
    • 1/4 tsp nutmeg
    • 4 tbsp tapioca perals
    • 45 oz. pumpkin
      • I made this fresh, but you can also buy it in the can.
    • 2 pacakges (8 oz. each) cream cheese, softened
    • 1 cup heavy whipping cream
  • Additional chopped pecans

Directions


  1. Line your pie plates with the pie crusts.  Combine the pecans, sugar, and butter.  Press into the bottom of your pie shells.  Set aside.
  2. For the filling, combine the eggs, sugar, brown sugar, flour, cinnamon, salt, ginger, cloves, mace, allspice, nutmeg, and tapioca pearls.  Stir in the pumpkin, cream cheese, and cream and mix until smooth.  I recommend a blender to get it completely smooth.
  3. Pour the filling into your three pie crusts.  Sprinkle with additional pecans over the top.
  4. Bake at 350°F for 50-60 minutes until a knife inserted in the center comes out clean.  Cool on a wire rack.
  5. Refrigerate at least 3 hours before serving.

Adapted from Taste of Home.









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