Danielle_E.
Well-Known Member
- Joined
- Dec 2, 2002
- Messages
- 2,575
- Reaction score
- 0
Here is the recipe I used this year for our Thanksgiving and it's a true keeper.
You need to use fresh pumpkin, not the canned stuff and it truly is not difficult to do. Get a small pumpkin but if you can't find a small one then cook it all and put the extra in freezer bags and use up later.
First cut your pumpkin and remove seeds and rind and chop into cubes. Put in a sauce pan and put just a tad water, pumpkin flesh has already alot of moisture and cook it on low until it becomes very soft. Put in batches in the blender and puree.
Now you are ready to start the pie.
Ingredients:
1 1/2 pints of vanilla ice cream, softened
3 eggs
1 3/4 cups of pumpkin puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
2 (9 inch) unbaked pie shells (make your own or buy them frozen)
Directions:
Preheat oven to 425 degrees F (220 degrees C).
In large bowl whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger and nutmeg.
Mix in soften icre cream until smooth. Pour filling into the two 9 inch unbaked pie shells. (At this point I sprinkled some cinnamon and nutmeg (a little) on the top of the pie more for the look than the taste).
Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake
an additional 30 to 40 minutes, or until the filling is set.
Serve with a dollop of fresh whipped cream
Someone asked for our recipe for Ragout. I will post it when I am feeling a bit better, in the next couple of days hopefully.
Back to bed for me.
You need to use fresh pumpkin, not the canned stuff and it truly is not difficult to do. Get a small pumpkin but if you can't find a small one then cook it all and put the extra in freezer bags and use up later.
First cut your pumpkin and remove seeds and rind and chop into cubes. Put in a sauce pan and put just a tad water, pumpkin flesh has already alot of moisture and cook it on low until it becomes very soft. Put in batches in the blender and puree.
Now you are ready to start the pie.
Ingredients:
1 1/2 pints of vanilla ice cream, softened
3 eggs
1 3/4 cups of pumpkin puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
2 (9 inch) unbaked pie shells (make your own or buy them frozen)
Directions:
Preheat oven to 425 degrees F (220 degrees C).
In large bowl whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger and nutmeg.
Mix in soften icre cream until smooth. Pour filling into the two 9 inch unbaked pie shells. (At this point I sprinkled some cinnamon and nutmeg (a little) on the top of the pie more for the look than the taste).
Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake
an additional 30 to 40 minutes, or until the filling is set.
Serve with a dollop of fresh whipped cream
Someone asked for our recipe for Ragout. I will post it when I am feeling a bit better, in the next couple of days hopefully.
Last edited by a moderator:
