Wednesday, July 30, 2014

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Recipe: Pumpkin Pie with Graham Cracker Crust

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SERVES:
makes one 9 1/2-inch pie

INGREDIENTS:

for the pie crust: (or see hints below)
5 Tbs butter, melted
10 graham cracker sheets
one 9 - 9 1/2 inch pie dish

for the custard:
one 15-ounce can unsweetened pure pumpkin puree
2 large eggs
3/4 cup lightly packed light brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 1/2 cups half and half


PROCEDURE:

Preheat the oven to 350 degrees.

Melt 5 Tbs butter and use a food processor to finely grind 10 graham cracker sheets.

Next, combine the graham cracker crumbs and the melted butter in a 9 - 9 1/2 inch wide, deep pie dish, and then form that mixture into the shape of the pie dish.

Try to make sure it is the same thickness all around the pie dish and then place it onto the center rack of the preheated oven and bake it for 10 - 12 minutes.

While that's happening, make the filling by combining one 15-ounce can unsweetened pumpkin puree with 2 large eggs, 3/4 cup lightly packed light brown sugar, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, add 1 1/2 cups half and half and whisk it up.

After 10 - 12 minutes, carefully take the pie shell out of the oven and place it on a baking tray, and then fill it with the custard and place it back onto the center rack of the oven.

That's going to take just about 1 hour and 10 minutes to bake and it's okay if the pie is a tiny bit jiggly in the center when it's done because that will set up as it cools.
Let it cool down completely before slicing and serving.

HINTS:

You can use a store bought, ready to go, graham cracker crust for this but try to buy a "deep dish" version if you can. Shallow pie shells won't hold all of the custard.

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