Recipes
Ginger Molasses Pumpkin Pie
Filling
Preheat oven to 375 degrees
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1 16 oz. can unsweetened pumpkin
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3/4 cup golden brown sugar
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3 TBS molasses
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1/2 tsp. ground ginger
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1 tsp. cinnamon
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1/4 tsp. nutmeg
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1/2 tsp. salt
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1/2 TBS flour
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1 TBS vanilla
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3 eggs
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1 cup heavy cream
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In a large bowl, mix pumpkin, brown sugar, flour, ginger, salt.
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Whip together eggs, cream, moll, vanilla.
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Wisk into pumpkin mixture.
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Pour mixture into cooled crust.
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Bake for 20 minutes at 375 degrees. Then reduce oven to 325 degrees and bake for 30-45 minutes, until it no longer jiggles.
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Cuisinart Pie Crust
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1 and 1/4 cups flour
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3 TBS. confectioner's sugar
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Pinch of salt
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2 tsps. lemon juice
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1 egg yoke
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8 TBS. frozen butter
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2-4 TBS. of ice water
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In Cuisinart blend dry ingredients.
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Add lemon juice and yoke.
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Add cut up butter and continue to blend until the butter forms small pea-sized pieces.
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Add water while blending until a ball just begins to form.
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Wrap it in wax paper and refrigerate for at least 30 minutes (and up to 3 days).
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Roll it out and put it in a pie pan.
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Freeze the crust for at least 30 minutes.
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Preheat the oven to 450 degrees.
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Bake frozen crust until golden brown, approximately 15 minutes.
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Allow to cool before filling crust.