Archive for October 9th, 2008
You know when people says the word pumpkin, the first thing that comes into mind is Halloween. And the first thing that you will remember are the lanterns that are used to decorate the yards or most American homes. However, pumpkins are not just for lanterns. I heard that some Japanese folks eat them raw because of its sweet taste. But in North America, pumpkins are made into pies. A pumpkin pie is a sweet dessert like most pies, but is usually made in the fall and early winter. North Americans would usually prepare it on Thanksgiving, Christmas and of course during the Halloween. This dessert is so loved and is a seasonal treat (meaning it’s made during special occasions), a lot of companies came up with products that has similar flavor. And since this pie is usually served after the Thanksgiving dinner, a lot of memories are made while enjoying it with the rest of the family which could also be the reason why there were songs written that mentions it and a lot of people love it so much.
Here is a sample of a Classic Pumpkin Pie recipe:**
Yield
12 servings (serving size: 1 wedge and about 1 tablespoon topping)
Ingredients
- Filling:
- 3/4 cup packed brown sugar
- 1 3/4 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 (12-ounce) can evaporated low-fat milk
- 2 large egg whites
- 1 large egg
- 1 (15-ounce) can unsweetened pumpkin
- Crust:
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- Topping:
- 1/4 cup whipping cream
- 1 tablespoon amaretto (almond-flavored liqueur)
- 2 teaspoons powdered sugar
Preparation
Position oven rack to lowest position.
Preheat oven to 425°.
To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.
**recipe from http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549931
