PUMPKIN PIE
2 pie crusts
4 cups pumpkin puree
2 tablespoons crystallized ginger, very finely chopped
2 1/2 cups half-and-half
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1 1/3 cups brown sugar
6 large eggs, lightly beaten
4 large egg yolks, lightly beaten
1/4 teaspoon ground white pepper
sweetened whipped cream, for serving
Position a rack in the lower half of the oven, and heat oven to 425F.
Place 2 sheets of heavy-duty aluminum foil, one on top of the other, directly on the surface of each pie crust to weight it down. Bake the crusts until they turn golden brown, about 10 minutes. Remove the foil and bake 5 minutes more to crisp the crust slightly, then set them aside.
Reduce the oven temperature to 350F.
Place the pumpkin puree, ginger and half-and-half in a mixer and beat until smooth, about 4 minutes.
Mix in remaining ingredients (except the whipped cream) until well blended.
Pour the filling into the pie shells, dividing it evenly, and smooth the tops.
Bake until a knife inserted into the center of the pie comes out clean, 45 minutes to an hour.
Let cool on a wire rack to room temperature.
Serve dolloped with sweetened whipped cream.
Enjoy!
Recipe adapted from Celebrate, Sheila Lukins, 2003
PUMPKIN PIE MILKSHAKE
1 cup canned pumpkin pie mix
1 cup milk or half-and-half
1/2 teaspoon vanilla
4 cups vanilla ice cream
4 graham cracker squares
graham crackers and whipped cream for decoration
Combine pumpkin pie mix, milk and vanilla in a blender, blend until smooth.
Add ice-cream, blend until smooth.
Add graham cracker squares, pulse until small chunks remain.
Pour into glasses, garnish with graham cracker pieces and whipped cream if desired.
Enjoy!
Recipe adapted from Halloween Food, Fun and Crafts 2011
Happy Birthday sweet girl!!
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