Susans Perfect Pumpkin Pie Food

PUMPKIN PIE

Steps:

• Preheat the oven to 300 degrees F.
• In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended.
• Mound the pumpkin mixture into the pie shell and jiggle the pan gently to help it find its level. Bake for about 1 hour, until set in the center.

PERFECT PUMPKIN PIE

Steps:

• For pastry, freeze butter and shortening for 30 minutes. Combine flour, sugar and salt in a large bowl. Using a box grater, grate the butter and shortening into flour. Toss this mixture with your fingers to coat the fats, breaking up lumps with your fingers as you go. The dough should be a rough, crumbly texture and take on a slight yellow tone. Add 3 Tbsp of the water and mix with a spatula or wooden spoon to bring dough together, adding a little more water if needed. Shape dough into a disc and chill for an hour before rolling.
• Preheat oven to 400 degrees F.
• On a lightly floured surface, roll out dough to just under ¼-inch thick. Dust the bottom of a 9-inch pie shell with flour and line with dough. Trim edges, keeping scraps to roll and cut for garnish, if desired. Chill while preparing filling.
• For filling, whisk pumpkin with brown sugar, molasses spices and salt. Whisk in eggs, then whipping cream and brandy or orange liqueur. Pour into chilled pie shell.
• Bake for 10 minutes, then lower temperature to 350 degrees F. and bake for 20 to 30 minutes, until filling puffs just a little around edges but still has a bit of jiggle in center when moved. Allow to cool to room temperature, then chill completely.
• To serve pumpkin pie warm, it is recommended to bake and chill completely, then re-warm in a 300 degrees F. oven for 15 minutes before slicing. Serve with spiced whipped cream.
• Whip cream with sugar and spices until medium peaks form. Dollop over the pieces of pie.

PERFECT PUMPKIN PIE

Steps:

• HEAT oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.
• BAKE 15 minutes. Reduce oven temperature to 350 degrees F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired.
• FAVORITE TOPPINGS:
• SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes.
• STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes.
• CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.

SUSAN'S PUMPKIN MUFFINS

Steps:

• Preheat oven to 350.
• Mix all dry ingredients in a bowl.
• In larger bowl beat sugar, butter, and eggs until light.
• Add pumpkin, beat again.
• Swiftly add dry ingredients alternately with the milk.
• Bake for approximately 20 minutes.
• Makes 8 regular size muffins.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425.
• Mix Sugar, Cinnamon, Cloves, Allspice, Nutmeg, Ginger, and Salt until thoroughly blended.
• Add Evaporated Milk, Pumpkin, and Eggs to spice mixture. Beat until the eggs are well beaten. (It will now be a brownish-orange soup with no evidence of the eggs. I recommend using an electric mixer for 2 minutes.).
• Pour mixture into the pie crusts.
• Bake at 425 for 15 minute Then reduce heat to 350 and bake for an additional 40 minutes.
• Remove from oven and allow to cool. Pie will thicken as it cools.

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F.
• Whisk pumpkin, Eagle Brand, eggs, spices and salt until smooth.
• Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
• Cool. Garnish as desired. Refrigerate leftovers.
• NOTE: as per Libby's Famous Pumpkin Pie (recipe is printed on the back of Libby's Pumpkin can), you may prefer to slightly alter the spices to: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon cloves (no ginger) for one pie so be sure to double amounts for two pies.

PERFECT PUMPKIN PIE

Steps:

• Make Pie Crust by blending 2 cups flour, 1 cup milk, ¼ cup Crisco Oil, 1 tsp salt together and then chill for 1 hour. Roll into desired thickness. Makes 1 pie crust.
• To make pie filling:.
• Beat eggs slightly.
• Add pumpkin.
• Mix well.
• Add sugar, salt, cinnamon, ginger, and cloves.
• Slowly add milk.
• Mix thoroughly.
• Pour into pie shell.
• Cover pie crust edges with tin foil (to prevent over browning).
• Bake in preheated 425 degree F oven for 15 minutes.
• Reduce heat to 350 degrees F and continue to cook for 45 minutes.
• Remove foil from crust during last 5 minutes.
• Pie is done when knife inserted into center of pie comes out clean.
• Cool.
• Garnish with cool whip as desired.