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    McCall's Pumpkin Pie with a Secret


    Source of Recipe


    Recipe Collection

    Recipe Introduction


    "There's a secret to this pie that insures a light, flaky, melt-in-your mouth crust every time. The filling and the crust are baked in separate pie pans!"

    List of Ingredients




    1 (10 or 11 ounce) package piecrust mix
    1 tablespoon butter, softened
    For the Pumpkin Pie Filling:
    1 (1 pound) can pumpkin puree (unsweetened), 2 cups
    5 large eggs
    3/4 cup light-brown sugar, packed
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1/8 teaspoon ground cloves
    For Decorating:
    1 cup heavy whipping cream or canned evaporated milk, undiluted
    3/4 cup heavy cream, well-chilled, whipped with 2 tablespoons confectioners' sugar
    Walnut halves

    Recipe



    To Prepare the Pastry:
    On lightly floured pastry cloth, with stockinette-covered rolling pin, roll 3/4 of pastry into 12-inch circle. Trim edge evenly. Fold pastry in half; lift to 9-inch pie plate, unfolding it carefully in pan. Fold edge under to build up all around.

    Make Scalloped Edge:
    With fork, press edge of pastry flat, pinching each side of fork with fingers to form scallop. Continue all around edge; then pinch each scallop again. Refrigerate pastry about 30 minutes.

    Meanwhile, preheat oven to 450 degrees F.

    Prick entire surface of unbaked pie shell evenly with fork to prevent shell from puffing.

    Bake 10 to 12 minutes, or until golden. Cool completely on wire rack.

    To Prepare the Filling:
    Set oven temperature at 350 degrees F. Butter inside of a 9-inch pie plate.

    In large bowl, combine filling ingredients. Beat with rotary beater until smooth. Pour 1 1/2 cups filling into 2-cup measure. Pour rest of filling into buttered pie plate; set in large, shallow pan. Place in oven; add reserved filling. Pour water around pie plate to measure 1/2-inch.

    Bake 50 minutes, or until tip of silver knife inserted in center comes out clean. Cool on wire rack.

    When cool, loosen edge with spatula. Refrigerate to chill well - about 4 hours, or overnight.

    Several hours before serving, with spatula, loosen custard all around edge and underneath, shaking to loosen. Holding custard above rim of pie shell, slip filling into shell.

    Decorate edge of pie, between filling and crust, with whipped cream in pastry bag with number-6 star tip. Then top with the walnut halves. Refrigerate.


 

 

 


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