Welcome to Halloween. Here are helpful recipes and tips.
Grandma’s Double Serve Pumpkin Pie – Based on THIS RECIPE. See below.
- Make a small batch of crusts
- BASIC PIE CRUST
- 4 oz AP flour – approx 1 C
- 3 oz cold butter
- 1/2 tsp sugar
- scant tsp salt
- Pulse in food processor
- 1/4 C ice cold water – add more if necessary to bring together
- Should be moist, but not wet – DO NOT OVERWORK
- Refrigerate dough ball while you proceed with the recipe
- PREPARE PUMPKIN
- Slice pumpkin in half and remove seeds
- Further cut into segments and put into oven at 375º for 20 minutes – cut side down – skin side up.
- Rub canola onto the skin and bake 1 hour
- Let cool, then remove purée
- 5 0z Pumpkin Pureé – PUREE – not Pumpkin Pie Mix
- 2 tsp Grandpa’s CinnaSugar®
- 1/4 tsp ground ginger
- 1 egg
- 2 TBL milk
- 2 TBL corn syrup
- 1/4 C sugar
- 1 C flour – or until a thick pourable custard
- Put crust into a baking dish, then fill with custard.
- Bake @ 350º till browning starts – approx 40 minutes
- Turn off oven, but leave pie in to cook with residual heat
- To avoid cracks, cook to internal temp of 170º