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Tawny Pumpkin Pie

Farm.Fares's picture
Ingredients
  Cooked pumpkin 1 1⁄4 Cup (20 tbs) (Or Canned)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  Flour 1 Teaspoon
  Eggs 2 Small, slightly beaten
  Evaporated milk 1 Cup (16 tbs)
  Water 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon
  Processed cheese slices 4 Ounce
For pastry
  Flour 1 1⁄2 Cup (24 tbs), sifted
  Salt 3⁄4 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Water 3 Tablespoon
Directions

GETTING READY
1. Preheat oven to hot, 425°F, 220°c, gas mark 7.
2. For the pastry, add butter and flour together and rub until it is of sandy texture, add water with fork and mix until it forms into dough, roll out and line a 9 inches pie pan.

MAKING
3. In a mixing bowl put pumpkin, sugar, salt, spices, flour and eggs and mix well.
4. To this mixture add evaporated milk, water and vanilla and mix again.
5. Pour into the lined pie pan and bake in preheated oven for 45 to 50 minutes, ot until a knife inserted near centre comes out clean.
6. Decorate, if desired, with cheese acorns and leaves.
7. Remove and let it rest for 10 minutes.

SERVING
8. Serve hot with whipped cream.

TIPS
For decoration, cut oak leaves from processed cheese slices with cutter (or make cardboard pattern and cut out cheese leaves with the point of a small knife).
Draw "veins" in leaf with knife tip.
For acorn caps, cut rounds of cheese 1 inch across; dust with nutmeg.
For acorns, form 1 teaspoon of soft cheese into ball (or shape with melon ball scoop).
Toothpick caps to acorns. Stick a whole clove in top for stem.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
8

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