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南瓜派 Pumpkin Pie
October 30th, 2009 by sovicki

南瓜派 (做两个9寸的)

填料:南瓜泥1听罐头29oz, 浓缩牛奶2听(12oz, fat free即可),2小匙肉桂粉,1小匙姜粉,1/2小匙丁香粉,1/2小匙nutmeg, 4个鸡蛋打匀
派底: 想省事的话,买超市里现成的就好了。我用的是做夏威夷派的派底做法。

-做派底.

-烤箱预热到425F

-把所有填料搅匀,倒到pie盘里,把温度调到350F,进烤箱烤50分钟。

没有南瓜泥的同学只好自己蒸南瓜压成泥了。

Ingredients

* 1 cup granulated sugar
* 2 teaspoon ground cinnamon
* 1 teaspoon salt
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 4 large eggs
* 1 can (29 oz.) Pumpkin Puree (not the Pumpkin Pie Mix)
* 2 can (12 fl. oz.) Evaporated Milk (fat free is fine)
* 2 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

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