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Sep 01, 2008 at 02:22PM vs Oct 12, 2014 at 01:04PM
# <h1>Filling
- </h1>
<ul>
<li>1 c. milk
- </li>
<li>1/8 tsp. ground cloves
- </li>
<li>3/4 c. brown sugar
- ½</li>
<li>½ tsp. ground ginger</li>
<li>1 tsp. ground ginger
- 1 tsp. cinnamon
- </li>
<li>3 eggs
- </li>
<li>1 tbsp. molasses
- </li>
<li>1 ½ c. puréed ½ c. puréed pumpkin
</li>
</ul>
<p>In a Cuisinart or mixer, combine cream, milk, sugar, cinnamon, cloves, ginger and molasses. Stir well. Add eggs. Stir in puréed pumpkin.
# Pastry
- 2 c. Stir well. Add eggs. Stir in puréed pumpkin.</p>
<h1>Pastry</h1>
<ul>
<li>2 c. flour
- </li>
<li>1/3 c. ice water
- ¼</li>
<li>¼ lb. + 3 lb. + 3 tbsp butter
</li>
</ul>
<p>Mix flour &;amp; butter; then mix in ice water. Roll out pastry, place in pie container and pour filling in pie shell. Bake 40-50 min. Roll out pastry, place in pie container and pour filling in pie shell. Bake 40-50 min. at 350° ° in centre of oven, until filling is firm, and barely jiggles when moved..</p>
Pumpkin Pie