Sherrys Fresh Easy Pumpkin Pie Food

EASIEST-EVER PUMPKIN PIE

Steps:

• Heat oven to 425°F.
• In large bowl, beat sugar, pumpkin pie spice, salt, pumpkin, evaporated milk and eggs with wire whisk until well blended. Place frozen pie crust onto cookie sheet. Pour filling into pie crust. Place filled pie crust on cookie sheet into preheated oven. .
• Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool on cooling rack at least 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

HOMEMADE FRESH PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
• With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
• In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

SHERRY'S FRESH & EASY PUMPKIN PIE

Steps:

• Cut the tops off two small pie pumpkins (you can also use your jack-0-lantern--you just have to figure out your own timing for the microwave) Remove the seeds and most of the stringy stuff. Replace the lids and place pumpkins (probably you'll have to do one at a time) in a microwave and cook on high for about 10-12 minutes. Check for doneness (nice and soft) and add more microwave time if necessary. This is by far the easiest way to cook pumpkin! Let the pumpkin cool completely, and then scoop the "meat" out of the skin.
• Place the 4 cups cooked pumpkin in a blender with the milks and yogurt and blend. (You may need to do this in two batches depending on your blender.)
• Pour into a large bowl and add all the remaining ingredients, blending well.
• Pour into two frozen pie crusts (whole wheat is great!) and bake at 425 degrees for 15 minutes, and then turn down to 350 and bake for about 45 more minutes. Makes 2 pies and usually there's enough for some pumpkin "pudding" too. My grandkids like the pudding best.

SHERRY'S PUMPKIN WHOOPIE PIES

Steps:

• Mix all dry ingredients together, add the liquid ingredients and stir. Drop by rounded tablespoons on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. While the Whoopie Pies are cooking, mix 1 cup of shortening, 1 stick of softened butter, 2 teaspoons of vanilla extract, 2 teaspoons of milk, 3 1/3 cups of confectionary sugar with the marshmallow creme and blend in your mixer until smooth and fluffy. Allow your Whoopie Pies to cool. Once they are cool frost and enjoy.

FRESH CHERRY PIE FILLING

Steps:

• Combine water and cornstarch in a small bowl; mix slurry until very few lumps remain.
• Pour slurry into a saucepan. Stir in cherries and sugar. Cook over medium heat, covered, until mixture is desired thickness, 15 to 20 minutes.

EASY PUMPKIN PIE

Steps:

• Directions.
• Preheat oven to 425 degrees F.
• With mixer, beat pumpkin, Eagle® Brand, eggs, spices, and salt.
• Pour into Ready Crust®.
• Bake 15 minutes.
• Reduce oven temperature to 350 degrees F; bake 35 to 40 minutes longer or until knife inserted 1 inch from crust comes out clean.
• Cool.
• Serve with whipped cream.
• Refrigerate leftovers.

FRESH CHERRY PIE

Steps:

• Whisk flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
• Divide the dough in half and shape into balls. Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.
• Preheat oven to 375 degrees F (190 degrees C).
• Mix cherries, sugar, and tapioca flour together in a saucepan; let sit until the sugar draws out the cherries' juices, about 10 minutes. Heat the cherry mixture over medium heat until the juices begin to thicken and run clear, about 5 minutes. Remove from heat; mix in butter and vanilla extract. Let sit until filling has cooled to lukewarm, 5 to 10 minutes.
• Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate. Spoon filling into crust using a slotted spoon to drain excess syrup; dot with butter. Cut left over dough into strips with a sharp paring knife or pastry wheel. Lay strips on top of the pie, pressing to seal the edges.
• Bake in the preheated oven until crust is a golden brown, 40 to 50 minutes.

FRESH PUMPKIN PIE

Steps:

• Cut pumpkin in half, and remove seeds.
• Lightly oil the cut surface.
• Place cut side down on a jelly roll pan lined with foil and lightly oiled.
• Bake at 325°F (165°C) until the flesh is tender when poked with a fork.
• Cool until just warm.
• Scrape the pumpkin flesh from the peel.
• Either mash, or puree in small batches in a blender.
• In large bowl, blend together 2 cups pumpkin puree, spices, and salt.
• Beat in eggs, honey, milk, and cream.
• Pour filling into pie shell.
• Bake at 400°F (205°C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean.
• Cool on a wire rack.