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Oct 11, 2015 at 10:39PM vs Oct 11, 2015 at 10:40PM
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>
<h1>Baking</h1>
<div>;<;span style="font-size:10.5pt; line-height:1.4">Bake 40-50 min. at 350° in centre of oven, until filling is firm, barely jiggles when moved, and register 155-160 degrees internal temperature.</span></div>
<h1>Variation: Spicy Filling</h1>
<div>
<ul>
<li>3/4 c. milk</li>
<li>1/4 c. cream</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>1/8 tsp cayenne</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, cream, sugar, cinnamon, cloves, ginger, cayenne and molasses. Stir well. Add eggs. Stir in puréed pumpkin. Bake as above and serve with bourbon cream, below.</p>
</div>
<h1>Variation: Gingersnap Crust</h1>
<ul>
<li>6 oz gingersnap cookies*</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 blind bake the crust at 350 for 10 to 12 minutes. Cool crust at least 10 minutes before pouring in the filling. Bake as above.</p>
<p>*If using <a href="/recipe/79">Ginger Snaps</a>, this will be about 1/4 of the batch. Do not add the sugar topping to the cookies, and bake for slightly longer for a firmer cookie (11 minutes). (Also, consider reducing the baking soda?? To try next time!)</p>
<p>Source: <a href="http://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe.html">Alton Brown</a></p>
<h1>Variation: Bourbon Cream</h1>
<ul>
<li>1 c whipping cream</li>
<li>1 tbsp bourdon or rye whiskey</li>
</ul>
<div>
<ul style="list-style-type:none; margin-left:0px">
<li> </li>
<li><span style="font-size:10.5pt; line-height:1.4">Whisk cream until soft peaks form. Add bourbon or rye, and whisk gently to incorporate. Serve immediately.</span></li>
</ul>
</div>
<p>;Whisk cream until soft peaks form. Add bourbon or rye, and whisk gently to incorporate. Serve immediately.</p>
</div>
<p>; </p>