pumpkin pie and pie dough

Mommy’s Pumpkin pie

Ingredients:
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cloves
(I usually add a sprinkle of nutmeg, cardamon, and allspice if I have them)
2 large eggs
1 can (15 oz) pureed pumpkin
1 can evaporated milk
pie crust

Mix sugar, salt, spices in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie sheet.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for two hours.

Serve or refrigerate.
Betty Crocker pie dough recipe:

8 or 9 inch one crust pie
1 cup all purpose flour
1/2 tsp salt (DO NOT leave out--no salt makes for yucky crust)
1/3 cup lard (makes best crust) or 1/3 plus 1 tbsp shortening (substitute some butter for better flavor)
2-3 tablespoons ice water

Two crust pie
2 cups all purpose flour
1 teaspoon salt
2/3 plus 2 tablespoons shortening OR 2/3 cup lard
4-5 tbsp ice water

Measure flour and salt into bowl.
Cut in shortening thoroughly.
Sprinkle in water, 1 tbsp at a time, mixing until all flour is moistened and dough almost cleans side of bowl.

Gather dough into ball and shape into flattened round on lightly floured board. Roll dough two inches larger than
inverted pie pan. Ease into pan.

One crust pie: Trim overhanging edge of pastry one inch from rim of pan. Fold and roll pastry under, even with pan. Flute. Fill and bake as directed in recipe.

For two crust pie: Turn desired filling into pastry lined pie pan. Trim overhanging edge of bottom crust 1/2 inch from rim of pan. Roll second round of dough, cut slits, and place over filling. Trim overhanging top crust to one inch from rim.
Fold and roll top edge under lower edge, pressing on rim to seal. Flute. Bake as directed.

NOTE: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.

Starbucks Pumpkin Scones

http://www.momswhothink.com/bread-recipes/starbucks-pumpkin-scones-recipe.html

These pumpkin scones are so moist and flavorful you’ll want them all
year round. Make them on a fall morning and they’re a perfect fit with
hot tea or coffee.

Preheat your oven to 425 degrees F ( 218 degrees C).

In a large bowl, mix 2 cups flour, 7 tablespoons sugar, 1 tablespoon
baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon
nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ginger.
With a pastry cutter (or two knives/forks), cut in 6 tablespoons cold butter.
Mix in 1 large egg, 1/2 cup pumpkin puree, and 3 tablespoons whole milk or half and half.

Dallop onto a greased cookie sheet and bake for 14-16 minutes, or
until lightly brown. Let sit for a few minutes, then move to a wire
rack to cool.

Sugar Glaze Ingredients:
1 cup and 1 Tablespoon powdered sugar,
2 Tablespoons whole milk.

Spiced Glaze Ingredients:
1 cup and 3 tablespoons powdered sugar
2 tablespoons whole milk

Mix together, and then gradually add: 1/4 teaspoon cinnamon, 1/8
teaspoon ground nutmeg. Drizzle onto scones with whisk.

Note: vanilla doesn’t work well because the alcohol doesn’t have a
chance to cook out.

So Much Pumpkin!

To Try for Tomorrow, to use up the piles of pumpkin we have:
-Pumpkin pasta sauce
-pumpkin spice bread
-slow cooker pumpkin soup


Pumpkin Pasta Sauce

• 1/4 c. butter
• 1 medium-sized shallot, minced (You can use 1/2 a small onion in place of the shallot if you want. However, the shallot does provide a nice mild flavor.)
• 3 cloves garlic, minced
• 1 15 oz. can pumpkin puree
• 1/2 c. chicken stock
• 3/4 c. milk
• 1 1/4 t. salt, more or less to taste
• 1/2 t. black pepper, more or less to taste
• 1/8 t. nutmeg
• 1/4 c. diced parsley

Maybe play with orange juice?


Pumpkin Spice BreadIngredients

• 1 cup all-purpose flour, plus more for prepping pan
• 1/2 cup whole-wheat flour
• 1/3 cup sugar
• 1/4 cup light or dark brown sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1 cup whole milk
• 6 tablespoons unsalted butter, melted, plus more for greasing pan
• 1 (15-ounce) can pumpkin puree
• 1 tablespoon grated fresh ginger
• 3/4 cup roasted pumpkin seeds

Directions

Preheat oven to 350 degrees F.

Have 4 (3 by 5 1/2 by 2-inch) bread pans greased and floured.

Whisk together the flours, sugars, baking powder, salt, cinnamon, and nutmeg and set aside. Beat the eggs, then add the milk, butter, pumpkin, and ginger. Whisk to combine well. Combine the wet and dry ingredients and fold in 1/2 the pumpkin seeds. Divide the batter among the 4 pans and top with the remaining pumpkin seeds. Bake about 45 to 50 minutes or until the top is browned and cracked.

Slow Cooker Sweet-Hot Vegan Pumpkin Soup

1 – 16 oz. can pumpkin

4 cups (32 oz. carton) vegetable broth

2 carrots, peeled and chopped

1 onion, chopped

2 tablespoons watercress, chopped

1 or 2 jalapeno chiles, seeded and chopped

3 tablespoons agave nectar

1/2 teaspoon curry powder

1/2 teaspoon salt

1/2 cup Sauterne wine

watercress leaves for garnish

Combine all ingredients (except garnish) in crockpot and simmer on low for 9 to 9.5 hours, or until vegetables are soft. Puree soup in a blender or food processor. Reheat if needed or garnish with watercress and serve! Enjoy!

Chelsea's Pumpkin Soup

Pumpkin Soup Recipe

1/2 stick butter or margarine
1 lg. Onion, chopped
1 medium leek, white part only, chopped
1 lb. canned pumpkin (Libby’s is a good one to use)
4 cups chicken broth
1 tsp. Salt (Optional since chicken broth adds enough flavor)
1/2 tsp. Curry powder
1/4 tsp. Ground nutmeg
1/4 tsp. Ground white pepper
1/4 tsp. Ground ginger
1 bay leaf
1 cup half-n-half (Optional – to be added at the end before serving
if you wish to have a creamier soup)

In medium soup pot melt butter and sauté onion and leek until soft.
Add pumpkin, broth, and seasonings.
Bring to a boil, reduce heat and simmer for 15 minutes, uncovered,
stirring occasionally.
Remove bay leaf.
Puree soup in blender or food processor, in small batches. (May be
refrigerated for a few days at this point, or frozen)
Return soup to pot.
Add half n half.
Cook over moderate heat for a few minutes, stirring.
Adjust seasonings.
Enjoy :)