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Oct 12, 2014 at 09:38PM vs Oct 10, 2015 at 05:05PM
Pumpkin Pie
<h1>Filling</h1>
<ul>
<li>1 c. milk</li>
<li>1/8 tsp. ground cloves</li>
<li>3/4 c. brown sugar</li>
<li>½ tsp. ground ginger</li>
<li>1 tsp. cinnamon</li>
<li>3 eggs</li>
<li>1 tbsp. molasses</li>
<li>1 ½ c. puréed pumpkin</li>
</ul>
<p>In a Cuisinart or mixer, combine milk, sugar, cinnamon, cloves, ginger and molasses. Stir well. Add eggs. Stir in puréed pumpkin.</p>
<h1>Pastry</h1>
<ul>
<li>2 c. flour</li>
<li>1/3 c. ice water</li>
<li>¼ lb. + 3 tbsp butter</li>
</ul>
<p>Mix flour & butter; then mix in ice water. Roll out pastry, place in pie container and pour filling in pie shell. </p>
<p>Bake 40-50 min. at 350° in centre of oven, until filling is firm, and barely jiggles when moved.</p>
<h1>Variation: Gingersnap crust</h1>
<ul>
<li>6 oz gingersnap cookies (about 1/4 batch of <a href="/recipe/79">Ginger Snaps</a>)</li>
<li>1 tbsp dark brown sugar</li>
<li>1 tsp ground ginger</li>
<li>1 oz unsalted butter, melted</li>
</ul>
<p>Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.<br />
<br />
Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before pouring in the filling. Bake as above.</p>
<p>Source: <a href="http://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe.html">Alton Brown</a></p>
<p> </p>