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            Pumpkin Pie

Libby's Famous Pumpkin Pie

Pumpkin pie is not only for Thanksgiving and Christmas but a great dessert item all year round -
especially topped with real whipped cream - and it does not come out of a pressurized

The Ultimate, Deliciously Easy Pumpkin Pie

1 unbaked 9-inch deep dish pie shell (4-cup volume); refrigerated, frozen or homemade
2 eggs
1 can (16 ounces) Libby's Solid Pack Pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (12 fluid ounces) undiluted Carnation Evaporated Milk

Prepare pie shell. Preheat oven to 425 degrees F. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell.*

Bake for 15 minutes at 425 degrees F. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

* If using metal or foil pan, bake on preheated heavy-duty baking sheet.

Makes one 9-inch deep dish pie

For 2 shallow pies, substitute two 9-inch pie shells (2-cup volume). Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degrees F; bake for 20 to 30 minutes or until pie tests done.

For lower fat/calorie pie, substitute Carnation Evaporated Lowfat Milk.

Martha Stewart's Pumpkin Pie - Makes 2 ten-inch pies 

1 three-and-a-half-pound sugar pumpkin, cut in half, or 3 cups canned pumpkin purée
All-purpose flour, for dusting

Pâte Brisée

1 1/2 cups packed light-brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
6 large eggs
3 cups evaporated milk
1 cup heavy cream, whipped 

1. Preheat oven to 425°. Place pumpkin halves, cut side down, on a baking pan, and roast until tender,
50 to 60 minutes. 

2. Meanwhile, lightly dust a clean work surface with flour, and roll out each circle of dough to a 14-inch diameter. Fit circles into the plates, being careful not to stretch the dough too thin; create the edges of your choice. Using a fork, prick the dough all over. Transfer to the freezer until firm, about 15 minutes. Remove pumpkin from oven, and set aside to cool. 

3. Using a large spoon, scrape out and discard the seeds from the pumpkin. Remove the flesh from the skin, and transfer it to the bowl of a food processor. Process until the pumpkin is completely puréed without any solid pieces, about 1 minute. Transfer to a large bowl. Add sugar, cornstarch, salt, cinnamon, ginger, nutmeg, eggs, and evaporated milk, and whisk until well combined; set aside. 

4. Cut two circles of parchment paper or aluminum foil, and fit into the pie shells, extending above the edges. Fill with dried beans, and bake 15 minutes. Remove parchment and beans, and bake 5 minutes more. Remove pie crusts from the oven. Reduce temperature to 350°. 

5. Evenly divide the pumpkin filling between the two pie shells. Return the pies to the oven to bake until all but the center is set, 40 to 45 minutes. (If the crust gets too dark, cover the edges with foil.) The filling will be slightly loose in the center but will firm up as it cools. Place on a wire rack until completely cool. Transfer to the refrigerator until well chilled, about 2 hours or overnight. Serve the chilled pie with whipped cream. 

Whipped Cream

2 cups heavy cream
1/8 cup sugar, or to taste
1 tablespoon vanilla extract

Add the cream, and whip quickly with a wire whisk until the cream is slightly thickened.
Now add the sugar and any flavorings.
Continue to whip until cream forms soft peaks.
Don't whip beyond the soft-peak stage, because the cream will get stiff and curdle.
Whipped cream made with good-quality cream should last for 24-hours.

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