Treat your guests and family to a splendid pumpkin pie this Thanksgiving. It is a traditional holiday pie that will bring the feast to a fitting conclusion.
Holiday Pumpkin Pie
2 frozen deep-dish pie shells
175 ml (3/4 cup) lightly packed brown sugar
2 ml (1/2 tsp) salt
5 ml (1 tsp) cinnamon
1 ml (1/4 tsp) ground nutmeg
1 ml (1/4 tsp) ground ginger
Get daily National news
2 eggs, lightly beaten
375 ml (1 1/2 cups) canned pureed pumpkin (not pumpkin pie filling)
375 ml (1 1/2 cups) light (5 per cent) cream
Heat oven to 230 C (450 F). Remove pie shells from freezer and let thaw at room temperature for 15 minutes.
Remove 1 pie shell from foil onto clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
Cut out small Thanksgiving shapes using a small cookie cutter. Transfer to a parchment-lined baking sheet and set aside.
In a large bowl, mix together brown sugar, salt and spices. Stir in remaining filling ingredients and beat until smooth.
Pour into remaining unbaked pie shell.
Bake pie and pastry cut-outs in preheated oven for 10 minutes. Reduce temperature to 180 C (350 F) and continue baking cut-outs for an additional 5 minutes or until golden brown. Continue baking pie for 40 to 45 minutes or until knife inserted in the centre of the pie comes out clean.
Remove pie from oven and let cool. Top with pastry cut outs just before serving.
Makes 8 to 10 servings.
Source: Tenderflake.
Comments
Want to discuss? Please read our Commenting Policy first.