Subj : St. Irene 15
To   : All
From : Dave Drum
Date : Tue May 04 2021 13:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grandma Irene's Pumpkin Pie
 Categories: Pastry, Squash, Dairy, Desserts
      Yield: 6 Servings
 
  1 1/2 c  Sugar
      1 ts Salt
  3 1/2 ts Pumpkin pie spice
      4 lg Eggs
     29 oz Can Libby's 100% Pure
           - Pumpkin
     12 fl Oz Carnation Evaporated
           - Milk
     11 oz Box Betty Crocker Pie Crust
           - Mix
     16 oz Whipping cream
 
  PIE PAN: This recipe makes one, big deep dish pie. As a
  result, you will need a large glass or ceramic pie pan.
  The regular 9" pans are too small.
  
  PIE CRUST: The pie crust box indicates that it will make
  2 pie crusts. However, we will make only 1 large pie.
  Mix the pie crust mixture with water per the directions
  on the box, until it forms a round ball. Then, using
  flour to avoid sticking and a rolling pin, roll the ball
  into a large flat round shape, slightly larger than the
  pie pan and its sides. Lay the flattened crust into the
  pie pan and gently press it into the bottom and against
  the sides of the pan. Use your thumb and fingers to form
  a decorative ridge around the top edge. Make sure that
  the crust is big enough to come all the way up a little
  past the top lip of the pan.
  
  PUMPKIN PIE MIX: Mix sugar, salt and pumpkin pie spice
  in a small bowl and put aside.
  
  Beat eggs in a large bowl. Stir in pumpkin and
  sugar-spice mixture. Gradually stir in evaporated milk.
  
  BAKE: Pour the pumpkin pie mix (created above) into the
  pie crust. Make sure that it doesn’t reach higher than
  1/8" from the top of the pan, to avoid overflowing
  while it bakes. Bake @ 425ºF/218ºC for 15 minutes. Then
  turn the oven down to 350ºF/175ºC for about an hour.
  Insert a knife into the center of the pie and pull it
  back out. If the knife comes out clean, the pie is done.
  If not, bake for 15 minutes longer and try it again
  until the knife comes out clean. It usually takes
  between 1 hour to 1 1/2 hours, depending on the oven,
  altitude, etc.
  
  COOL: Let the pie cool completely until it is room
  temperature.
  
  WHIP CREAM: Use an electric mixer, on high setting, to
  whip the cream in a large bowl until it reaches the
  proper consistency. It may take 10 minutes or so. Then
  gradually add sugar until it tastes the way you want.
  Add a thick coating of whip cream to the top of the pie.
  You may not use all of it. Refrigerate the pie over
  night.
  
  12 Servings (in what universe? - UDD)
  
  RECIPE FROM: https://www.bigoven.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Normal is just a cycle on the washing machine....." -- Whoopi Goldberg
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