How To make Peter's Pumpkin Pie (From Robt. Peters's Grandmother)
How To make Peter's Pumpkin Pie (From Robt. Peters's Grandmother)
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1 1/2 cups pumpkin 1/4 cup light corn syrup 2 eggs 1/2 cup evaporated milk 2 tablespoons butter 1/2 cup milk
hot 1/2 cup brown sugar :
firmly packed 1 1/2 teaspoons cinnamon 1/4 teaspoon ginger 1/2 teaspoon clove 1/2 teaspoon salt 1 pie shell Combine pumpkin, corn syrup, eggs and evaporated milk. Stir butter into hot milk. Combine brown sugar, spices and salt and mix until well blended. Combine all htree mixtues. Pour filling into pie shell. Bake at 425? F for 15 minutes; reduce temperature to 350? F and bake 35 minutes or until inserted knife comes out clean. Garnish with whipped cream topped with slivers of candied ginger.
How To make Peter's Pumpkin Pie (From Robt. Peters's Grandmother)'s Videos
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Gluten-free Strawberry Muffins: Ingredients: 400g Gluten-free Flour (we used Buckwheat Flour) 100g Sugar (we used Lakanto Monkfruit Sweetener) 2 teaspoons Baking Powder 1 teaspoon Baking Soda 2 Tablespoons Ground Flaxmeal 1 teaspoon Apple Pie Spice or Pumpkin Pie Spice 1/2 cup Non-Dairy Milk 3/4 cup Maple Syrup 1/4 cup Olive Oil 1 teaspoon Apple Cider Vinegar 2 cup Frozen Sliced Strawberries, thawed In a bowl, mix together the dry ingredients. In a second bowl, mix together the wet ingredients, except for the strawberries. Combine the wet & dry ingredients. If mixture is too dry add more non-dairy milk to thin it out. Stir in the strawberries. In a cupcake pan, lined with cupcake jackets, spoon the mixture in each liner until each liner is full & evenly filled. Note: these won't expand much so you can overfill slightly. Bake at 390 degrees for 25 minutes. We did ours in a toaster oven at 400 for 21 minutes and they were perfect.
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