OK....from the Favorites thread!
Here is the famous pumpkin pie. I wish I could say that I invented it, but I have improved it. This recipe is for a single crust, regular pie. If you have a deep dish, double everything including the crust and make it deep dish. You will have to bake it longer if you do this, and cover the edges with foil halfway through. Enjoy!!!
I never make the decorative nuts, but they do sound good. It is WAY OK to use a premade crust for this, but once you learn how to make a crust, they are pretty easy and you can use your own crust recipe if you have one.
Pumpkin Praline Pie
From Beth Ann Woodward, Winner of GMA’s pie contest
Ingredients for the Crust
1 cup all-purpose flour, sifted
1/2 tsp salt
1/3 cup amd 1 tbsp shortening - or - 1/3 cup and 1 tbsp. lard
2 to 2 1/2 tbsp. ice water (add the extra 1/2 tbsp if it is too dry)
or store-bought refrigerated crust. Beth prefers Pillsbury
Directions
1. Pre heat oven to 375 degrees F. and use a 9-inch deep dish-glass pie
plate. (**If using a metal pie pan, increase temperature to 400 degrees.)
2. With pastry blender, cut shortening into dry ingredients until mixture
resembles crumbs. (It will look like cornmeal. Add ice water (it must be
very cold) one tablespoon at a time, tossing lightly. Dough should be just
moist enough to hold together in a ball. Make sure it is not sticky. Form
into ball and refrigerate until ready to use.
3. Place dough on lightly floured surface and flatten slightly. Roll into
10-inch circle, rolling from the center out. Lay the crust gently into
9-inch deep-dish glass pie plate. Press into pan and crimp edges
decoratively.
Ingredients for the Praline layer
1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tbsp. softened butter
Ingredients for the Pumpkin Filling
2 large eggs
3/4 cup firmly packed dark brown sugar
1 cup canned pumpkin
1 tbsp all-purpose flour
1/4 tsp ground cloves
1/4 tsp ground mace
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup evaporated milk
Directions
1. In food processor, add pecan pieces, dark brown sugar, and butter.
Process until ingredients hold together like a paste, making sure the pecans
are a fine "meal." Press very firmly into bottom only of the pie crust so it
will not float up during baking.
2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer.
Then with mixer on low, or stirring by hand, add in order the rest of the
ingredients. Beat only until well mixed. Pour slowly into praline lined
crust.
3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent
oven browning. Pie is done when filling is set but still slightly jiggly in
center. Depending on oven 45-55 minutes total. Remove from oven and let cool
on counter until room temperature. Chill in refrigerator.
4. Garnish with whipped cream and caramelized pecans, if desired. (*see
recipe forc caramelized pecans below) Cut pie into eight servings and
garnish each slice with a dollop of whipped cream and 2 caramelized pecan
halves.
Optional: Caramelized Pecans
16 nice pecan halves
3 tbsp white granulated sugar
1. In a non-stick skillet, add pecan halves and sugar. Cook over low heat,
stirring constantly. Continue stirring until sugar melts and begins to
caramelize.
2. When pecans are nicely coated, remove from heat and cool.
Servings: 8
Here is the famous pumpkin pie. I wish I could say that I invented it, but I have improved it. This recipe is for a single crust, regular pie. If you have a deep dish, double everything including the crust and make it deep dish. You will have to bake it longer if you do this, and cover the edges with foil halfway through. Enjoy!!!
I never make the decorative nuts, but they do sound good. It is WAY OK to use a premade crust for this, but once you learn how to make a crust, they are pretty easy and you can use your own crust recipe if you have one.
Pumpkin Praline Pie
From Beth Ann Woodward, Winner of GMA’s pie contest
Ingredients for the Crust
1 cup all-purpose flour, sifted
1/2 tsp salt
1/3 cup amd 1 tbsp shortening - or - 1/3 cup and 1 tbsp. lard
2 to 2 1/2 tbsp. ice water (add the extra 1/2 tbsp if it is too dry)
or store-bought refrigerated crust. Beth prefers Pillsbury
Directions
1. Pre heat oven to 375 degrees F. and use a 9-inch deep dish-glass pie
plate. (**If using a metal pie pan, increase temperature to 400 degrees.)
2. With pastry blender, cut shortening into dry ingredients until mixture
resembles crumbs. (It will look like cornmeal. Add ice water (it must be
very cold) one tablespoon at a time, tossing lightly. Dough should be just
moist enough to hold together in a ball. Make sure it is not sticky. Form
into ball and refrigerate until ready to use.
3. Place dough on lightly floured surface and flatten slightly. Roll into
10-inch circle, rolling from the center out. Lay the crust gently into
9-inch deep-dish glass pie plate. Press into pan and crimp edges
decoratively.
Ingredients for the Praline layer
1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tbsp. softened butter
Ingredients for the Pumpkin Filling
2 large eggs
3/4 cup firmly packed dark brown sugar
1 cup canned pumpkin
1 tbsp all-purpose flour
1/4 tsp ground cloves
1/4 tsp ground mace
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup evaporated milk
Directions
1. In food processor, add pecan pieces, dark brown sugar, and butter.
Process until ingredients hold together like a paste, making sure the pecans
are a fine "meal." Press very firmly into bottom only of the pie crust so it
will not float up during baking.
2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer.
Then with mixer on low, or stirring by hand, add in order the rest of the
ingredients. Beat only until well mixed. Pour slowly into praline lined
crust.
3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent
oven browning. Pie is done when filling is set but still slightly jiggly in
center. Depending on oven 45-55 minutes total. Remove from oven and let cool
on counter until room temperature. Chill in refrigerator.
4. Garnish with whipped cream and caramelized pecans, if desired. (*see
recipe forc caramelized pecans below) Cut pie into eight servings and
garnish each slice with a dollop of whipped cream and 2 caramelized pecan
halves.
Optional: Caramelized Pecans
16 nice pecan halves
3 tbsp white granulated sugar
1. In a non-stick skillet, add pecan halves and sugar. Cook over low heat,
stirring constantly. Continue stirring until sugar melts and begins to
caramelize.
2. When pecans are nicely coated, remove from heat and cool.
Servings: 8