Friday, November 26, 2010

Pumpkin Pie w/ Strudel Topping

I have been working so hard over the past couple of years to make the ultimate pumpkin pie. I have failed so many times, but you don't learn anything if you don't mess up. I use the classic Libby's Famous Pumpkin Pie recipe straight off the can, but I think I have finally found a technique that isn't hard to do and keeps the crust nice and crispy without burning. Also found a marvelous variation to the average pumpkin pie by adding a strudel topping to it.

2 eggs, lightly beaten
1 can solid packed pumpkin (425g/2 cups)
6 oz granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup evaporated milk


Preheat oven to 425F/220C.

Roll out pastry to line a 9-inch, deep pie plate. (Fold in quarters and lay in pie plate, then unfold. Trim to size.

Create a fun edge by squeezing the edge with your finger and thumb or pressing with a fork.

Using a fork, poke the bottom of the crust several times.

Next cover the crust with plastic wrap and put it in the freezer for 15 minutes.

Bake the crust blind at 425 F for 10 minutes. Take crust out. Reduce heat to 350 F/180 C.

Combine filling ingredients together.

Before pouring mixture in pastry case, set the pie plate on a moderate sized piece of aluminum foil. Fold the edges up lightly around the top edge of the crust to protect it.

Pour in pie mixture into pastry case and carefully put it in the oven. It is best to pull out the oven tray and carefully place the foil wrapped pie plate down on the rack with both hands keeping it level and steady.

Bake for 40-50 minutes or until a knife inserted near the center comes out clean. Allow to cool.

Strudel Topping Variation:

Streusel Ingredients:
½ cup packed brown sugar
½ cup unsifted flour
¼ cup margarine
¼ cup nuts (optional)

While pie is cooking, combine brown sugar and flour in small bowl. Cut margarine in until crumbly. Stir in nuts. After the 30 minutes of baking, sprinkle streusel on top of pie. Bake for another 10-15 minutes or until knife inserted from edge comes out clean. Let cool. Serve with whipped cream or plain.

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