Follow me on Instagram at sharpharmade!

Follow me on Instagram at sharpharmade!

Sunday December 25, 2016 is Pumpkin Pie Day.

“This day celebrates the pumpkin pie, a national favorite N the USA.

Try your hand at making one?

Pumpkin:
1 med sugar pumpkin (abt 3 lbs)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 c flour, + more for flouring
1/4 tsp salt
2/3 c (11 TBSP) cold unsalted butter, cut N2 1/2-in pieces
Filling:
One 14-oz can sweetened condensed milk
1/2 c whipping cream
2 TBSP cornstarch
2 TBSP molasses
2 TBSP canola oil
1 TBSP ground cinnamon
1 tsp ground ginger
1/4 tsp salt
3 lg eggs

For the pumpkin: Preheat oven 375 degrees F.
Remove stem from pumpkin & scrape out insides, discarding seeds. Cut pumpkin N half & lay pieces cut-side down on rimmed baking sheet lined w/ aluminium foil. Rub canola oil all over skin & bake til fork-tender, abt 1 hr. Let cool.

For easy pie crust: While pumpkin is cooking, make crust. In lg bowl, combine the flour & salt. Add butter & work N2 dough w/ fork til mixture crumbly. Stir N just enough cold water (4 to 5 TBSP) w/ fork just til flour is moistened. Divide the dough N half, shape ea half N2 ball & flatten slightly. Wrap one ball N plastic wrap & frigerate for another use.
Roll out remaining dough ball on lightly floured surface to a 12-in round. Transfer to 9-in-diameter glass pie dish. Fold the overhangs under & crimp decoratively. Pierce dough all over w/ fork. Chill N frigerator for 15 min.
Line crust w/ foil, fill w/ dried beans or pie weights & bake til sides R set, abt 12 min. Remove foil & beans. Reduce oven temp 350 degrees F.
For filling: Scoop out pulp from roasted pumpkin & puree in food processor til smooth (you shd hv abt 4 c). Add condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt & eggs & combine thoroughly.
Pour filling N2 crust & bake til filling is set N center, abt 1 hr. Xfer pie to rack & cool 30 min. Serve at room temp or chilled.

Recipe courtesy Nancy Fuller” ^sPm – #sharpharmade Fr ‘Days of the Year’

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