Yes it is. Now that fall is around the corner we need to post about fall foods and everything in between .
Pumpkin Pie is a very good place to start. (YUM!)
Here is a good Pumpkin Pie recipe:
1 16oz. can pumpkin
2/3 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 egg
1 5oz. can evaporated milk
1/2 c. milk
For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger and nutmeg and eggs. Beat lightly with a rotary beater or fork. Gradually stir in evaporated milk and milk. Mix well. Place a pastry-lined (pastry recipe at bottom) 9x9 in. pie plate on the oven rack; pour in filling. Cover edge with foil. Bake at 375 degrees oven for 25 min. Remove foil; bake for about another 25 min. more or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream. (if desired)
Pastry for Single-Crust Pie
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/3 c. shortening or lard
3 to 4 TBSP. cold water
In a mixing bowl stir together flour and salt cut in shortening or lard till pieces are size of small peas. Sprinkle 1 TBSP. of the water over part of the mixture; gently toss with a fork push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. (Make sure hands are clean) Roll dough from center to edges, forming a circle about 12 in. in diameter. Wrap pastry around rolling pin. unroll onto a 9 in. pie plate.
Ease pastry into pie plate, be careful not to stretch pastry. Trim to 1/2 in. beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shaped, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.
Have fun!
Hope your pie turns out great!
Alisha
Pumpkin Pie is a very good place to start. (YUM!)
Here is a good Pumpkin Pie recipe:
Pumpkin Pie
1 16oz. can pumpkin
2/3 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 egg
1 5oz. can evaporated milk
1/2 c. milk
For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger and nutmeg and eggs. Beat lightly with a rotary beater or fork. Gradually stir in evaporated milk and milk. Mix well. Place a pastry-lined (pastry recipe at bottom) 9x9 in. pie plate on the oven rack; pour in filling. Cover edge with foil. Bake at 375 degrees oven for 25 min. Remove foil; bake for about another 25 min. more or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream. (if desired)
Pastry for Single-Crust Pie
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/3 c. shortening or lard
3 to 4 TBSP. cold water
In a mixing bowl stir together flour and salt cut in shortening or lard till pieces are size of small peas. Sprinkle 1 TBSP. of the water over part of the mixture; gently toss with a fork push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. (Make sure hands are clean) Roll dough from center to edges, forming a circle about 12 in. in diameter. Wrap pastry around rolling pin. unroll onto a 9 in. pie plate.
Ease pastry into pie plate, be careful not to stretch pastry. Trim to 1/2 in. beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shaped, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.
Have fun!
Hope your pie turns out great!
Alisha
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