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Thread: Pies and Sausage Rolls

  1. #1

    Join Date
    Jun 2003
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    Ubiquity
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    Default Pies and Sausage Rolls

    Ok lets swap

    Here's my Pumpkin Pie Recipe I was telling you about.


    Libby's Famous Pumpkin Pie

    1 unbaked 9" (4-cup volume) deep-dish pie shell (I just use a frozen sara lea shortcrust piecrust)
    3/4 cup granulated sugar
    1 tsp. ground cinnamon
    1/2 tsp. salt
    1/2 tsp. ground ginger
    1/4 tsp. ground cloves
    2 large eggs
    1-3/4 cups Cooked Pumpkin Flesh (see note)
    1 1/2 cups Evaporated Milk

    Preheat oven to 425F, 220C.

    Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

    Bake for 15 minutes. Reduce temperature to 350 F, 180C.; 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. (Do not freeze as this will cause the crust to separate from the filling.)

    For 2 shallow pies, substitute two 9" (2-cup volume) pie shells. Bake in preheated 425 F, 220C. oven for 15 minutes. Reduce temperature to 350 F, 180C.; bake for 20 to 30 minutes or until pies test done.


    ***Note***

    To get the Pumpkin Flesh, I usually use a butternut pumpkin. You will need to do this ahead of time so that the flesh cools.



    Ok preheat oven to 180C slice it in half lengthways. Put the Squash on a a oven tray (I usually use a biscuit tray) lined with glad bake, flesh side down. Cook for 45 mins, until the flesh is soft and the liquids bubble a little. Now you can season the flesh by using some of the same spices used in the filling, but I find there is plenty once its all combined.

    Its almost as good as if you made it from a tin

    Now whats your recipe Christy?

    *hugs*
    Cailin

    Edited to add: I forgot to mention don't scoop the seeds out of the pumpkin till after its cooked (I don't know why I think it ads flavour)

  2. #2

    Join Date
    Oct 2003
    Location
    Forestville NSW
    Posts
    8,944

    Default

    okay here goes...

    Regular Pumpkin Pie

    1 Sara Lee shortbread piecrust (me too!)
    2 cups cooked mashed pumpkin
    14 oz sweetened condensed milk
    2 eggs
    1 tsp cinnamon
    1 tsp all spice
    1/2 tsp ground ginger
    1/2 tsp ground nutmeg
    1/2 tsp salt

    I cheat and cook the butternut pumpkin in the microwave.... :-$
    and it does have to cool before mixing as otherwise it cooks the eggs a bit and is a bit yuck...

    Preheat oven to 220 C
    Cook pie crust for 10 minutes with baking paper and beans or rice inside.
    Mix all ingredients together well.
    Bake at 220 for 15 minutes
    Reduce oven temp to 180 and bake 35 minutes longer or until the knife inserted 1 inch from edge comes out clean
    Top with whipped cream!


    Almost the same!! Mines a bit of a cheat way, but better then opening a can!! LOL!

  3. #3

    Join Date
    Oct 2003
    Location
    Forestville NSW
    Posts
    8,944

    Default

    new one.... pumpkin pie crunch....mmmm our house favourite!

    For the crunch:
    1 packet yellow/butter cake mix (Its American what can I say? LOL)
    1 cup chopped pecans
    1 cup butter or margarine

    For the filling:
    2 cups cooked mashed pumpkin
    12 oz evaporated milk (I use lite...lol)
    3 eggs
    1 1/2 cups caster sugar
    1 tsp nutmeg
    1 tsp cinnamon
    1 tsp all spice
    1/2 tsp ground ginger
    1/2 tsp salt ( I don't use any.... or maybe just a sprinkle..)

    Pre heat oven to 180, I use a 13 x 9 x 2 inch pan...basically a lasagne dish will do! Thats what I really use...

    Combine filling mix together well... pour into pan. Sprinkle Cake mix evenly on top, top with pecans and then drizzle with butter until covered. Bake at 180 for around 50 minutes, taking care not to burn top but that the inside filling is cooked...

    This is almost like a pudding, but I'm drooling like Homer right now...

    Christy

  4. #4

    Join Date
    Nov 2003
    Location
    Newcastle
    Posts
    754

    Default

    how about pumpkin scones? anyone got a recipie for that?
    i love those but dunno how to make them

    take care
    Lesley

  5. #5

    Join Date
    Oct 2003
    Location
    Forestville NSW
    Posts
    8,944

    Default

    Sorry Lesley for not replying!! I'm not sure... have a look at those easy peasy scones, I would say that you would probably substitue some of the flour for cooked mashed pumpkin, but I don't seem to have a recipe for pumpkin scones around here.... sorry!


    Christy

    BTW made house pumpkin pie this weekend... mmmmm.... needed a turkey dinner to go with!

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