Pumpkin pie is not for everyone. It's not sweet enough for my liking and I have no idea how pumpkin came to end up in a pie, so this will be short recap. Sugar, eggs, various spices (ginger, cloves, cinnamon and nutmeg) and pumpkin pulp are mixed along with a scalded milk and melted butter combo and left to rest for 15 minutes. The mixture is then remixed for two minutes and poured into the pie shell and baked for 45 minutes at 400 degrees. The pie can be garnished with whipped cream once fully cooled (ours didn't have enough time to cool in class so no pretty topping). The same pie dough as last week was used for both this and the
Lemon Meringue Pie that follows.
Pumpkin pie is not for everyone. It's not sweet enough for my liking and I have no idea how pumpkin came to end up in a pie, so this will be short recap. Sugar, eggs, various spices (ginger, cloves, cinnamon and nutmeg) and pumpkin pulp are mixed along with a scalded milk and melted butter combo and left to rest for 15 minutes. The mixture is then remixed for two minutes and poured into the pie shell and baked for 45 minutes at 400 degrees. The pie can be garnished with whipped cream once fully cooled (ours didn't have enough time to cool in class so no pretty topping). The same pie dough as last week was used for both this and the Lemon Meringue Pie that follows.
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