How To make Jason's Pumpkin Pie
1 cn (28oz) pumpkin
4 Eggs
2 c Packed brown sugar
1/2 t Salt
2 t Cinnamon
1 t Mace
1 1/2 t Ginger
Dash of clove 1 1/2 c Evaporated milk
3 Pie crusts
Beat eggs lightly in large bowl. Add pumpkin, sugar, cinnamon, mace, ginger, clove and salt. Stir until well combined. Blend in milk. Pour filling in pie shells. Bake at 425F for 15 minutes. Reduce oven temperature to 350F and continue cooking 30 to 35 minutes longer or until knife inserted in center comes out clean. Cool. -----
How To make Jason's Pumpkin Pie's Videos
The Poor Man's Pumpkin
Who would have thought pumpkin would be an important survival food? In 18th century America, it was a staple for poor folks. Watch to see how they prepared pumpkins for food and what sort of folks were using them.
Other Pumpkin Videos on the Channel:
Soup
Bread
Pie
Campfire
Note about cooking: If you are planning on cooking some pumpkins we recommend pie pumpkins, they will have a better taste and texture than the larger decorative pumpkins (thanks to @palominogirl2732 and others)
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Mom's Pumpkin Pie Recipe
Mom cooks The 99 Cent Chef a delicious Pumpkin Pie for the holidays, and all my Cajun family joins in! Be sure to visit my cooking blog for photos & the recipe:
Ingredients for Pie Crusts (2 Pies)
2 cups of Flour - white or wheat flour
1/2 cup Ice Cold Water
1 teaspoon of Salt
1 cup Shortening
Directions for Pie Crusts
Add flour and salt to a large bowl for mixing. Scoop in a cup of shortening. Mix in with a fork until flour becomes pea-sized lumps.
Pour in a cup of cold water. Now you have to get your hands dirty. Mix the dough by hand for about 3 minutes until it all comes together.
Sprinkle flour over a work surface. Plop dough on it and form into a ball. Divide the ball in half.
With a rolling pin roll out each dough ball until it is large enough to fit over your baking pie pan.
Press dough into the pan and press together any cracks that split during the transfer. You can pinch dough ridges around the top if you want to.
Ingredients for Pumpkin Pie Filling
2 cups of Canned Pumpkin - okay to use canned sweet potatoes or yams.
1 cup of Sugar - use half a cup if you are using sweet potatoes or yams.
1 teaspoon of Salt
2 teaspoons of Ground Cinnamon
1 teaspoon of Ground Cloves
1 teaspoon of Ground Ginger
4 Eggs
2 cups of Evaporated Milk
Directions for Pumpkin Pie Filling
In a large bowl mix in dry ingredients and spices including sugar, salt, ground cinnamon, cloves, and ginger.
In another small bowl add 4 eggs and lightly whisk the egg yokes and whites together for a minute.
Pour blended eggs into the bowl of dry ingredients. Mix it all together for a minute.
Spoon 2 cups of canned pumpkin (okay to substitute with sweet potatoes or yams) into the spices and egg mixture. Next, pour in 2 cups of evaporated milk. Whisk it all together for a minute or two until well blended.
Now it all comes together. Just pour the pie filling into both pie shells until the pie shells are almost full.
Add pies to a 425-degree heated oven for 15 minutes. Then reduce heat to 350 degrees and finish baking for 40 minutes.
Remove Pumpkin Pies and set out to cool.
The pies are ready to serve when they reach room temperature (after an hour of cooling on the counter.)
*Of course, you could easily half all the ingredients to make just one pie.
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J A S O N’s Fall Spiced Warm Pumpkin Pie | Decadent Desserts
We take it plain with a sprinkling of icing sugar or, when feeling feisty, with a dollop of softly whipped cream. The pie filling is creamy, rich and has just enough sweetness to balance some spice from cinnamon, nutmeg and cloves. You can easily go for an extra slice at the end of dinner. Don’t tell anyone, but we’ve even stolen a few bites for breakfast.
Making this pumpkin pie from scratch is easy — we think it’s one of the simplest (and tastiest) pies you can make at home.
The filling comes together in minutes and is made from pumpkin puree, eggs, cream, sugar, and fall spices.
If a Pumpkin Pie & Creme Caramel had a baby, this decadent dessert would it be.
Everything is mixed together and poured into a pie crust. Making your own pumpkin puree is easy and means the pie is 100% homemade. (Bonus, you get to roast the pumpkin seeds.)
No blind baking this creation, With this Fall Spiced Warm Pumpkin Pie , though, we love how the crust becomes moistened a little from the filling. The base of the crust browns, but where the filling and crust meet, it’s soft and tender. That’s how we saw our mothers making it as kids, so we just can’t stray.
J A S O N
Bourbon Brûlée Pumpkin Pie - Delicious! Perfect for the holidays!
Try this delicious alternative to a holiday classic! Pumpkin pie with an amazing twist!
Did you make it? Let me know what you think!
Need the recipe? Email thecheflorie@gmail.com
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