12
Mar
Pumpkin Pie. Return to the oven and bake at 400F for 45-50 minutes or until the center is almost set it should be a little wobbly. Secondly I use 2 teaspoons of McCormicks pumpkin pie spice 1 teaspoon of cinnamon and 1 tablespoon of vanilla and 12 teaspoon of cardamom. This classic recipe has been on LIBBYS Pumpkin labels since 1950. I credit Smitten Kitchen for leading me to the Cooks Illustrated method to gently cook the pumpkin and spices just for just 5 minutes to remove a bit of the excess water in the pumpkin canned OR fresh to ensure the pie crust base doesnt go soggy and let the spices bloom for improved filling.
This is the traditional holiday pumpkin pie. For many of us homemade pumpkin pie is the classic dish that says Thanksgiving pure and simple. Our pumpkin pie recipes make the perfect dinner party dessert. Add butter and rub in with fingertips until mixture resembles fine breadcrumbs. Secondly I use 2 teaspoons of McCormicks pumpkin pie spice 1 teaspoon of cinnamon and 1 tablespoon of vanilla and 12 teaspoon of cardamom. Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
Return to the oven and bake at 400F for 45-50 minutes or until the center is almost set it should be a little wobbly.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. The pumpkin is a symbol of harvest time and pumpkin pie is generally eaten during the fall and early winterIn the United States and Canada it is usually prepared for Thanksgiving and other occasions when pumpkin is in season. Pumpkin pie can be made one day ahead of time and refrigerated. Sift the flours and icing sugar into a bowl. Use a 23cm pie plate. In a separate bowl combine the sugar salt nutmeg and half the cinnamon.