Pumpkin Pie

Mmmmm...pumpkin pie. I made this for Thanksgiving and Christmas dinners. I will NEVER go back to store bought pumpkin pies again. It is too easy and inexpensive not to make it. I can't believe I had not tried this sooner. The smell of it cooking is amazing. I cannot wait for next fall to come around so I can make some more. And of course, that dollop of whipped cream just puts it over the top! Enjoy!!


INGREDIENTS
¾ cup granulated sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 (15 oz.) can 100% pure pumpkin
1 (12 oz.) can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)


DIRECTIONS
1. Preheat oven to 425° F. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. Pour into pie shell.

3. Bake for 15 minutes. Reduce temperature to 350° F; 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. Top with whipped cream before serving. 




Source: Very Best Baking/Libby's

Snickerdoodle Pie

I made this for this past Christmas dinner. I can definitely say, without a doubt, this is one of my favorite pies of all time. It is so simple, not fussy, which is what I like. It was very easy to put together...beautiful pie. The pictures do not do it justice. I have been waiting for the chance to make it again. This pie had just the right amount of spice with the cinnamon, and was very creamy. LOVED it!

INGREDIENTS

• 1 pie crust recipe or pre-made uncooked pie crust for 9” pie plate

• ¼ teaspoon cinnamon

• 1 cup plus 1 Tbsp sugar

• 4 Tbsp unsalted butter, melted and cooled
• 1 ½ cups buttermilk
• 4 large egg yolks
• ¼ cup all-purpose flour
• 1 tsp vanilla extract

• ¼ tsp salt

DIRECTIONS

1. Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in refrigerator to chill while preparing filling.

2. Preheat oven to 350°F. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack. In a small bowl, stir together cinnamon and 1 Tbsp sugar. In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell. Sprinkle cinnamon-sugar over custard.

3. Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325°F and bake until pie is set, puffed and golden, about 20 minutes longer. Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.