HALLOWEEN RECIPES
I LOVE pumpkin
pie!! That's probably one reason that I love Autumn so much,
I know it's starting off with Halloween and going to the
rest of the fun holidays, most of which include pumpkin pie.
Store bought frozen ones just don't cut it when it's so easy
to make your own homemade pie!! This
pumpkin pie recipe from
Halloween-Online.com also has a recipe for making real
whipped cream so check it out at their website.
OLD FASHIONED PUMPKIN PIE
It's not just for Thanksgiving anymore! What
better treat for Halloween than a pumpkin pie? And let's not skimp on the whipped topping,
pick up a carton of heavy whipping cream and whip up some
real whipped cream to top off your
perfect pumpkin pie!
We picked up a special pan to use for all
our
pumpkin pies, it's shaped like a pumpkin! You can find it at most arts and crafts stores
that have a cake decorating section or at a restaurant supply store that carries cake
decorating supplies. It adds that special something!
INGREDIENTS
3/4 cup granulated sugar
1-1/2 cups (12 oz can) evaporated milk
1/2 tsp. salt
2 eggs
1-3/4 cups (15oz can) pure pumpkin filling
1 tsp.ground cinnamon
1/2 tsp. ground ginger
3/4 tsp. ground cloves
(3 tsp. Pumpkin Pie Spice can be substituted for the above spices)
PREPARATION
Combine sugar, salt, cinnamon, ginger and cloves in a
small bowl. Beat the eggs lightly in a separate large bowl. Stir in pumpkin and dry
mixture. Gradually stir in evaporated milk.
Press a pre-made pie crust into a 9-inch deep
dish pie crust and cook according to directions on the package. Pour mixture into the pie
shell. BAKING
Cook in a pre-heated 425º F. oven for 15 minutes,
then reduce the temp to 350º F., and bake for 40 to 50 minutes or until a knife tip
inserted in the center of the pie comes out clean. Cool on a wire rack or a cool counter
top for 2 hours before serving. This also gives it time to set up, so when you cut it and
set it on a plate, it will stay in one piece.
STORAGE &
SERVING
Store in the
refrigerator, covered with plastic wrap or aluminum foil.
Chilling will cause the crust to separate from the pie
slightly but it's better then getting botulism. Top with whipped cream and there you have
it! A classic pumpkin pie!
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