Great-Grandma Rose's pumpkin pie
By emjyhss
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Ingredients
- 2/3 C. brown sugar
- 1 T. cornstarch
- 1/2 t. salt
- 1/8 tsp each: cinnamon, nutmeg, cloves
- 1-1/2 C. pumpkin
- 2 eggs and add
- 1 C half and half
Details
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Mix brown sugar, cornstarch, salt, cinnamon, nutmeg, cloves. Add this to pumpkin. Beat eggs and add half and half. Add this mixture to the pumpkin mixture stirring well. Cook in a double boiler or over water until thickened and cooked. Mixture will turn a little darker in color and start to pull from the sides of boiler. Cool. When ready to serve, spoon into a baked pie shell and top with whipped cream. I have found this only makes enough filling for a 7" pie. I've just added more pumpkin and adjusted my spices accordingly for a 9" pie.
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Chef Tips and Tricks
VIDEO: Rustic Cherry Tart
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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