Thursday, June 2, 2011

pumpkin pie with whipped cream

This pumpkin pie recipe was created by my great grandmother.  She made it for Great Grandpa who didn't want a pie that was too pumpkiny. 
My younger brother opts for this pie instead of birthday cake and its the only pumpkin pie I'll eat.  It seems that not liking things "too pumpkiny" runs in the family.

1 C pumpkin puree
1 C sugar
3 Tbsp flour, heaping
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp gigner
1/4 tsp ground cloves
1 1/2 C milk
1 egg

Blend all ingredients.
Pour in unbaked pie crust.*
Cover edge of crust with foil to prevent burning.
Bake at 400 for 40-50 minutes or until butter knife insterted in center comes out clean.

*Pie Crust
1 C + 2 Tbsp flour
1/2 tsp salt
1/3 C vegetable oil
2-3 Tbsp cold water

Mix flour, salt, and oil.
Add water until it forms a ball - it's better to add too much water than too little.
Roll out between two pieces of wax paper or cling wrap.

Makes one crust.

This whipeed cream recipe came from here.
We had left over whipping cream and so I decided to try my hand at something that had always seemed so "Martha Stewart" - read: too hard.
It was actually quite easy and totally worth the time. 
Just ask Bennet.

1 C heavy cream
1 tsp vanilla
1 Tbsp powdered sugar

In a large, cold bowl beat cream until peaks are about to form.
Beat in vanilla and sugar until peaks form.
Do not overbeat.

Put a good ole dollop on your pumpkin pie and enjoy your excellence.