Wednesday, November 9, 2011

Pumpkin Pie...Oh My

If any one pie transcends Thanksgiving, it's pumpkin -- made from squash, one of the few vegetables the Pilgrims could manage to grow in their short seasons, and store for the winter. Sometimes old-time cooks would make a dozen or so pies, then box them up and leave them to freeze in an unheated shed. Pulled out and baked, they made any fall evening special. (We recommend you use a freezer, instead!)
   (Thanks to Land O' Lakes for getting it started)


1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold Land O Lakes® Butter
2 to 3 tablespoons cold water


2 eggs
1 cup firmly packed brown sugar
1/2 cup milk (if you like your pie sweeter, add condensed milk, instead)
1 (15-ounce) canned pumpkin
1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and a dash of cloves
    (or just stick to the cinnamon or nutmeg)
1/2 teaspoon salt


Heat oven to 425°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly.

Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.

Beat eggs at medium speed in large bowl until thick and lemon-colored. Add all remaining filling ingredients; beat until well mixed. Pour filling ingredients into prepared crust. Bake for 10 minutes.

**Reduce oven temperature to 350°F. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool completely.

To serve, top each serving with dollop of whipped cream. Sprinkle with additional ground ginger, if desired.

(Freezes up to 6 months - bake without thawing, starting here**)

And try the original recipe here, along with a Ginger Whipped Cream addition

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