Pumpkin Pie

By -

I blended recipes from both of Dave's Grandmothers for this.  In one I liked the spices better. :)  My Mom uses the recipe off of the can of Libby's pumpkin and that is my next favorite.  Mmmm!  This makes 2 9 inch pies with a little to spare.  Usually I have a small pie tin with extra pie dough rolled into it - and I fill that with the left over filling.


Pumpkin Pie Filling

3 C. cooked pumpkin pureed (or winter squash) or 1 large can of pumpkin
1 1/2 C. sugar
4 eggs
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
1/2 tsp ginger
1/2 tsp. nutmeg
2 12 oz. cans of evaporated milk

Mix all but the milk until well blended.  Slowly mix in milk and pour into unbaked pie crusts.  Bake at 350 degrees for 45 minutes to an hour, or until a knife inserted into the middle of the pie comes out clean.

Joy's Notes:  I was forever pouring the filling into the crust and then spilling it as I placed it in the oven.  I've found it works easiest, to set the unfilled crust on the rack in the oven and THEN pour the filling in. :)  Fill it nice and full as once it's done & cools, it settles some.  Grandma McKinnon suggested baking the crust at 400 degrees for a few minutes before adding the filling.  IF you have a problem with your outer crust burning, either use foil strips to cover the edges while it bakes, OR  turn the oven down to 325 and bake it 15-20 minutes longer.

I find this best, topped with freshly whipped cream.    I just whip really cold cream until it's fairly stiff, add powdered sugar (about 2 T. per 1 C of unwhipped cream) and vanilla to taste.  Mmmmm!!!

Comments

  1. LindsNovember 30, 2009 at 10:04 AM

    I've made a few pies in my lifetime, but the ONE time I made pumpkin pie it didn't turn out and I haven't dared to try it again!
    I sent Audra an HTML code for a blog BUTTON. Let me know if she got it!
    Linds

    ReplyDelete
  2. Joyfulmom8November 30, 2009 at 11:57 AM

    Thanks Lindsey! I think Audra mentioned an email from you.

    Give the pumpkin pie a try again... it really is one of the easiest pies! (now that I"ve figured it out. LOL) :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fried onions
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoons of water or chicken broth ove
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down dough.  Divide into 2 pieces.  Grease 2 loaf pan
Read more