♥ Sinfully Rich and Perfectly Spiced ♥
Pumpkin pie is the ideal dessert for the holiday season. The recipes can be found in cookbooks and other interesting locations. Pumpkin pie can be served with either whipped cream or ice cream.
Pumpkin can be prepared like any other squash, peeling skin if so desired. Pumpkin contains some anathematic properties, which is helpful against prostate disorders, stomach problems, worms, nausea and morning sickness. Pumpkin pie is so yummy and delicious you will not dare to take your eyes off. It is very easy to make.
Traditional pumpkin pie is a must for top of the whipped cream for colour fresh. Pumpkins are a member of the gourd family and have similarities to other forms of winter squash such as butternut, acorn, and spaghetti squash.
Pumpkin seeds are also gaining popularity and are rich in nutrients. Pumpkin seeds can be eaten as a snack, on salads, in soups, or can be ground to create a sauce. Pumpkin pie filling is so versatile and easy to use it can be eaten as a variety of sweet and savoury treats from cookies to cheesecake.
Pumpkin pie is thought to have evolved from settlers who filled their hollowed pumpkins with milk and spices to create delicate gravy. Pumpkins are a universally popular Halloween decoration, but they can also be a fantastic ingredient in many autumn dishes.
Pumpkin pie isn’t just for Thanksgiving anymore. This is the traditional pumpkin pie recipe served at holiday dinners. Filled with aromatic spices like nutmeg, cloves, cinnamon, and ginger; it is a decadently delicious pumpkin pie everyone will love! Serving it with whipped cream is traditional, and making homemade whipped cream is definitely worth the extra time. The recipe follows the pumpkin pie recipe, it’s the basic whipped cream recipe (very easy to make and tastes incredible).
- 2 cups pumpkin (canned or puree)
- 2 eggs
- 1 1/4 cups half and half (whole milk can be substituted)
- 2/3 cup brown sugar
- pinch salt
- 2 Tablespoons butter (melted)
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 9 inch pie crust (from scratch or Pillsbury)
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Pumpkin Pie Directions:
Preheat over to 425F.
Place pumpkin in a bowl, add 2 tablespoons melted butter and stir well.
In a separate bowl, beat eggs well. Beat in milk, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
Pour into pie shell and place in center oven rack at 425F for 10 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes until the filling is firm.
Cool and serve with whipped cream.
Whipped Cream Directions:
Using an electric mixer, whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or serve in a chilled bowl for individual serving.
Gluten Free Pie Crust
My son and I run a catering business and we were asked to come up with a gluten free pie crust. After plenty of research and trials, I think everyone would agree, this is good enough to replace their normal pie crust.
1/4 teaspoon salt
1 1/2 cups soy flour
1/2 cup arrowroot powder
1/4 – 1/2 cup quinoa powder
1 stick butter
1/2 cup lard or Crisco
1/4 cup ice water
Work into small crumbs, adding quinoa slowly to avoid adding too much.
Add one egg to 1/4 cup of ice water, mix and toss onto pie crust until just mixed.
Roll out as usual and fill with desired filling* and place on top crust.
This is a little “tangy” so I sprinkled the crust bottom and tops with cinnamon and sugar.
* pre cook your toppings because the soy browns too quickly so you can’t bake it as long or as hot as normal.
Keep the oven at around 330-340 degrees and watch for the doming of the crust to signal it is done.