Pilgrim Pumpkin Pie Recipe

Pilgrim Pumpkin Pie Recipe

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45 juta s/d 2.5 milyar listing 2018
Pilgrim Pumpkin Pie Recipe Pilgrim Pumpkin Pie Recipe Pilgrim Pumpkin Pie Recipe, For those who prefer a spicy pie, add 1/8 teaspoon ground white pepper, or serve with softly whipped cream flavored with ground ginger.
Pilgrim Pumpkin Pie Recipe

Pilgrim Pumpkin Pie Recipe

For those who prefer a spicy pie, add 1/teaspoon ground white pepper, or serve with softly whipped cream flavored with ground ginger. Prep : 25 minutes plus chilling Bake : 1 hour 10 minutes
  • Pastry Dough for 1-Crust Pie
  • 1 can (15 ounces) solid-pack pumpkin (not pumpkin-pie filling) or 2 cup smashed cooked pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/teaspoon ground nutmeg
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. Use dough to line 9-inch pie plate; make high stand-up edge. Refrigerate or freeze until firm, 10 to 15 minutes.
  3. Line pie shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon. Turn oven control to 375°F.
  4. In large bowl, with wire whisk, mix pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, salt, and nutmeg until well combined. Place piecrust-lined pie plate on oven rack; carefully pour in pumpkin filling. Bake until knife inserted 1 inch from edge comes out clean, about 50 minutes. Cool on wire rack at least 1 hour or up to 6 hours. Makes 10 servings.
Each serving : About 267 calories, 6g protein, 36g carbohydrate, 11g total fat (6g saturated), 66mg cholesterol, 282mg sodium. pilgrim pumpkin pie recipe, pumpkin cake, pumpkin pie recipes, pumpkin pies, pumpkin pudding, thanksgiving dinner menu, thanksgiving foods, thanksgiving meal, thanksgiving pie recipes, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Pilgrim Pumpkin Pie Recipe

Article Categories : Pies & Tarts

Pilgrim Pumpkin Pie Recipe

Pilgrim Pumpkin Pie Recipe

For those who prefer a spicy pie, add 1/teaspoon ground white pepper, or serve with softly whipped cream flavored with ground ginger.

Prep : 25 minutes plus chilling
Bake : 1 hour 10 minutes

  • Pastry Dough for 1-Crust Pie
  • 1 can (15 ounces) solid-pack pumpkin (not pumpkin-pie filling) or 2 cup smashed cooked pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/teaspoon ground nutmeg
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. Use dough to line 9-inch pie plate; make high stand-up edge. Refrigerate or freeze until firm, 10 to 15 minutes.
  3. Line pie shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon. Turn oven control to 375°F.
  4. In large bowl, with wire whisk, mix pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, salt, and nutmeg until well combined. Place piecrust-lined pie plate on oven rack; carefully pour in pumpkin filling. Bake until knife inserted 1 inch from edge comes out clean, about 50 minutes. Cool on wire rack at least 1
    hour or up to 6 hours. Makes 10 servings.

Each serving : About 267 calories, 6g protein, 36g carbohydrate, 11g total fat (6g saturated), 66mg cholesterol, 282mg sodium.