Skip to main content

Pumpkin Pie

yield: 2 pies

This is a Fall favourite that is easy to make.Maple Brown Butter Pumpkin Pie Recipe - Budget Bytes


Ingredients:

2 cups cooked pumpkin

2/3 cup firmly packed brown sugar

2 teaspoons cinnamon

¾ teaspoon nutmeg

2-3 large eggs

2 cups milk or heavy cream


2 pre-made pie shells/crusts



Directions:

Preheat oven to 425° F.


Put first six ingredients into a large bowl.  Combine well.


Pour pumpkin mixture (custard) into your pie shells.


Put into oven and bake for 15 minutes at 425° F.  Turn heat down to 350° F and bake for another 45 minutes.


Enjoy!



Variations:

Pour pumpkin mixture into a baking pan and don’t use a crust.  Bake as directed.  This will make a nice pumpkin custard.


It’s easiest to use canned pumpkin,  however, you can take advantage of the fresh pumpkin and squash available in the Fall. Simply cook some fresh pumpkin and/or squash and mash it for this recipe.


To make little pumpkin tarts, pour the pumpkin mixture into 40 pre-made tart shells and place onto a baking sheet.  Bake at 375° F for about 25 minutes.


Serve with whipped cream.


Tip:

One 28 ounce can of pumpkin = 3 ½ cups

BNH logo-Medium.tif
Labels:

Comments

Post a Comment

Popular posts from this blog

Spanish omelette

  Spanish omelette Get recipe Make an omelette inspired by the Catalonian way, a classic dish made simple with only five ingredients Ingredients 500g  new potatoes 1  onion,  preferably white 150ml extra-virgin olive oil 3 tbsp chopped  flat-leaf parsley 6  eggs Method STEP 1 Scrape the new potatoes or leave the skins on, if you prefer.   Cut  them into thick slices.  Chop  the onion. STEP 2 Heat the extra-virgin olive oil in a large frying pan , add the potatoes and onion and stew gently, partially covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a  colander   into a large   bowl  (set the strained oil aside). STEP 3 Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. STEP 4 Tip everything into the pan and cook on a moderate heat, using a  sp...
Post a Comment
Read more

Seafood green onion pancake

 Seafood green onion pancake maangchi’s recipe Some tips when making these pancakes: • For a vegetarian version, skip the seafood and egg and use vegetable stock. • The batter should be runny, because thick batter will clump when you cook it and your pancake won’t turn out well. • While cooking, press down and poke the pancake to make some gaps in between the green onions. You should see some steam coming up through the gaps, that means the green onions are being cooked nicely. • This pancake is too heavy to toss up and flip, so don’t try it! You’ll need a big spatula to turn it over. • Be sure to make the dipping sauce, that’s the best way to enjoy it! Ingredients   Serves 2 • ½ cup all-purpose flour • 1 tablespoon potato starch(corn starch) • ½ teaspoon kosher salt plus a pinch of salt • a pinch of ground black pepper • ¾ cup stock (anchovy kelp stock, chicken stock or vegetable stock), or water • 4 tablespoons vegetable oil • 12 green onions, roots and tops trimmed to 8 to ...
Post a Comment
Read more

7 Layer Dip

  7 Layer Dip                             16 servings A delicious seasoned dip filled with our favorite fiesta flavors!   Only takes 15 minutes. Ingredients ·          1 ¼ cups salsa ·          16 ounces refried beans  canned ·          2 tablespoons milk ·          8 ounces cream cheese  softened ·          ½ cup sour cream ·          2 tablespoons  taco seasoning ·          1 cup guacamole  prepared ·          1 ½...
Post a Comment
Read more