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ohiofarmgirl
Sipping Bacon Martinis
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well okey dokey then ORChick.... post that pumpkin recipe!
World's Best Pie - Pumpkin Walnut
- Thread starter ohiofarmgirl
- Start date
OK, I'm willing to back off a litle on my sweeping statement . My family thinks this is the best pumpkin pie, but we all love ginger. If you are not all that fond of ginger (and I know a number of people aren't) then this obviously wouldnt even be in the top 10 .
Pumpkin Pie - 1 11" pie, or 2 9" pies
Your favorite crust (I make mine with unbleached flour, a pinch of salt, a grating of fresh nutmeg, butter, and good lard, and ice water)
1 cup sugar
1/4 cup molasses
1 1/2 tsp grated fresh ginger or 3/4 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 cups pureed pumpkin (if made fresh it is good to let it drain through a seive for a couple of hours, or overnight, to remove extra liquid)
3 large eggs
1 2/3 cup half and half or cream
3 Tbls. dark rum
3-4 Tbls chopped candied ginger
Blind bake the pastry crust @ 400*F for 20 min. - first 10 minutes with pie weights, second 10 min. without. Allow to cool.
Mix all the filling ingredients together (except the candied ginger) till smooth. Sprinkle the bottom of the pastry shell with the candied ginger, and pour the filling over. Bake at 400*F for 50-60 minutes (11" pie) or 35-40 min. (9" pie), or until set.
Serve with lightly sweetened whipped cream
Edited because I forgot the rum!
. My family thinks this is the best pumpkin pie, but we all love ginger. If you are not all that fond of ginger (and I know a number of people aren't) then this obviously wouldnt even be in the top 10 .Pumpkin Pie - 1 11" pie, or 2 9" pies
Your favorite crust (I make mine with unbleached flour, a pinch of salt, a grating of fresh nutmeg, butter, and good lard, and ice water)
1 cup sugar
1/4 cup molasses
1 1/2 tsp grated fresh ginger or 3/4 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 cups pureed pumpkin (if made fresh it is good to let it drain through a seive for a couple of hours, or overnight, to remove extra liquid)
3 large eggs
1 2/3 cup half and half or cream
3 Tbls. dark rum
3-4 Tbls chopped candied ginger
Blind bake the pastry crust @ 400*F for 20 min. - first 10 minutes with pie weights, second 10 min. without. Allow to cool.
Mix all the filling ingredients together (except the candied ginger) till smooth. Sprinkle the bottom of the pastry shell with the candied ginger, and pour the filling over. Bake at 400*F for 50-60 minutes (11" pie) or 35-40 min. (9" pie), or until set.
Serve with lightly sweetened whipped cream
Edited because I forgot the rum!
