Aunt Mary’s Pumpkin Pie

June 14, 2010 by Chef Firehouse
Filed under Baked, Buffet, Dessert, Easy, Easy Pie Recipe, New Pie Recipe, Pie, Snack

Ingredients to make Aunt Mary’s Pumpkin Pie

2 x 9 inch, unbaked pie crusts
2 Eggs, lightly beaten
1 12 ounce can evaporated milk
1 15 ounce can pumpkin puree
¾ Cup White Sugar
2 Tablespoons all purpose flour
1 Teaspoon salt
1 Teaspoon ground ginger
2 Teaspoons ground cinnamon
1 Teaspoon allspice
1 ½ Teaspoons ground cloves

Directions to make Aunt Mary’s Pumpkin Pie

Step 1:Preheat oven to 450 F.

Step 2:In a medium bowl mix eggs, evaporated milk and pumpkin puree.

Step 3:In a separate bowl, mix all the spices with the flour. When thoroughly combined, stir into pumpkin mixture and mix well. Now divide mixture evenly into the pie shells.

Step 4:Bake 10 minutes and reduce heat to 350 F, baking another 45 minutes, or until inserted in the center comes out clean. Cool on rack.

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Tags: Allspice, Baking, Cinnamon, Cloves, Egg Yolks, Evaporated Milk, Flour, Ginger, Pie, Pumpkin, Simple, Spice, Sugar

Luscious Pumpkin Pecan Pie

December 12, 2009 by Chef Firehouse
Filed under Baked, Buffet, Dessert, Easy, Easy Pie Recipe, New Pie Recipe, Snack

Ingredients to make Luscious Pumpkin Pecan Pie

CRUST:
1 Pastry pie shell, flaky, 9-inch -uncooked

PUMPKIN LAYER:
3/4 c Pumpkin
2 T Light brown sugar, packed
1 lg Egg
2 T Sour cream
1/8 t Cinnamon
1/8 t Nutmeg, grated

PECAN LAYER:
3/4 c Corn syrup, light
1/2 c Light brown sugar, packed
3 lg Eggs
3 T Butter (unsalted), melted, cooled
1 1/3 c Pecans
2 t Vanilla
1/4 t Lemon rind, grated
1 1/2 t Lemon juice
1/4 t Salt

Directions to make Luscious Pumpkin Pecan Pie

Step 1:Prepare pie shell. Keep chilled. Whisk together until smooth pumpkin, about 2 T brown sugar, 1 egg, sour cream, cinnamon and nutmeg.

Step 2:In another bowl, combine corn syrup, about 1/2 cup brown sugar, 3 eggs, about 3 T butter, vanilla, lemon rind, lemon juice and salt. Stir in pecans. Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it.

Step 3:Bake in the upper third of a preheated 425 degree F. oven for 20 minutes, then reduce to 350 degrees F. for 20-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack.

Step 4:**Reheat in a preheated 350 degree F. oven for 10 to 15 minutes.

Tags: Baking, Brown Sugar, Brunch, Butter, Cinnamon, Corn Syrup, Egg Yolks, Holiday, Juice, Lemon, Nutmeg, Nuts, Pecans, Pie, Pumpkin, Simple, Sour Cream, Sweet, Vanilla

Shepherds Pie with Parmesan

August 26, 2009 by Chef Firehouse
Filed under Baked, Buffet, Easy, Easy Pie Recipe, Main Course, Supper

Ingredients to make Shepherds Pie with Parmesan

1 1/2 lb Ground Beef
3 tb Butter
1 ts Worcestershire sauce
2 Eggs, Separated
1/2 c Butter
8 Potatoes peeled, boiled mash
2 Onions, Minced
1 tb Tomato catsup
Beef stock
1/2 c Cream
1/8 ts Garlic powder
Parmesan Cheese

Directions to make Shepherds Pie with Parmesan

Step 1:Brown beef and saute onions in butter untill golden. Mix meat with onions, catsup, Worcestershire, salt & pepper. Add a little meat stock and cook, covered, over low heat for 15 to 20 minutes.

Step 2:Beat egg yolks untill light, whites untill stiff. Beat yolks, cream, butter, and garlic powder into mashed potatoes. Gently fold in beaten egg whites.

Step 3:Put meat mixture into casserole and top with potatoes. Sprinkle with Parmesan cheese and bake at 350F. untill puffed and browned, @ 1 hour.

Tags: Cream, Dinner, Garlic, Ground Beef, Ketchup, Lunch, Meat, Onions, Parmesan Cheese, Potatoes, Simple, Worcestershire Sauce