sgrinavi
New member
Not at all healthy, but since it's the holidays ......
This will be the best pumpkin pie you've ever eaten!
A unique baking method preserves crispness of the crust and yeilds a slightly spicy, not too sweet pumpkin pie. The name came shortly after someone purchased three of them from me for $75
1 9 inch pie shell, unbaked,in pan with edge prepared for an open top pie
1 egg white, lighty beaten
2 cups pumpkin puree (plain)
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh, grated nutmegs
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
1 Adjust an oven rack to lowest position, and heat oven to 400 degrees.
2 Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans) Bake crust for 15 minutes.
3 (have all your ingredients measured out and start your filling when the crust goes into the oven) Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
4 Remove crust from oven and brush lightly with eggwhite while still hot.
5 Process pumpkin, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
6 Transfer mixture to a 3-quart heavy saucepan.
7 Bring it to a sputtering simmer over medium-high heat.
8 Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
9 As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
10 Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
11 Gradually pour hot pumpkin mixture through feed tube while still running.
12 Process 30 seconds.
13 Pour warm filling into hot pie shell.
14 Put a crust shield on completed pie and bake about 25 minutes.
15 Filling will be dry-looking and lightly cracked around the edge.
16 The center will wiggle when pie is gently shaken.
17 Cool on a wire rack to a warm room temperature.
18 Serve with slighty sweetened whipped cream.
8 servings --
Calories 450
Protein 7 gms
fat 26 gms
carbs 47 gms
This will be the best pumpkin pie you've ever eaten!
A unique baking method preserves crispness of the crust and yeilds a slightly spicy, not too sweet pumpkin pie. The name came shortly after someone purchased three of them from me for $75
1 9 inch pie shell, unbaked,in pan with edge prepared for an open top pie
1 egg white, lighty beaten
2 cups pumpkin puree (plain)
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh, grated nutmegs
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
1 Adjust an oven rack to lowest position, and heat oven to 400 degrees.
2 Prepare pie crust for blind baking (prick bottom with a fork, line crust with parchment and fill with dried rice or beans) Bake crust for 15 minutes.
3 (have all your ingredients measured out and start your filling when the crust goes into the oven) Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
4 Remove crust from oven and brush lightly with eggwhite while still hot.
5 Process pumpkin, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
6 Transfer mixture to a 3-quart heavy saucepan.
7 Bring it to a sputtering simmer over medium-high heat.
8 Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
9 As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
10 Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
11 Gradually pour hot pumpkin mixture through feed tube while still running.
12 Process 30 seconds.
13 Pour warm filling into hot pie shell.
14 Put a crust shield on completed pie and bake about 25 minutes.
15 Filling will be dry-looking and lightly cracked around the edge.
16 The center will wiggle when pie is gently shaken.
17 Cool on a wire rack to a warm room temperature.
18 Serve with slighty sweetened whipped cream.
8 servings --
Calories 450
Protein 7 gms
fat 26 gms
carbs 47 gms
