FALL HOME IMPROVEMENT - COTTAGE GROVE SENTINEL - SEPTEMBER 28, 2016 - 7
FALL HOME & GARDEN | TASTES OF FALL
Pumpkin
Pie Recipe
N
othing smells like fall more than a
traditional holiday pumpkin pie, and it
doesn’t have to be a holiday to enjoy one.
Use the following recipe from Betty
DIRECTIONS
Heat oven to 425 degrees Fahrenheit. In medi-
Crocker to enjoy this fall classic any
um bowl, mix fl our, 1/2 teaspoon salt and the
time.
INGREDIENTS
1 1/3 cups Gold Medal all-purpose fl our
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
FILLING
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 can (12 oz.) evaporated milk
SWEETENED WHIPPED CREAM
3/4 cup whipping cream
2 tablespoons sugar
oil with fork until all fl our is moistened. Sprinkle
with cold water, 1 tablespoon at a time, tossing
with fork until all water is absorbed. Shape
pastry into a ball. Press into bottom and up side
of 9-inch glass pie plate.
In large bowl, beat eggs slightly with wire
whisk or hand beater. Beat in 1/2 cup sug-
ar, the cinnamon, 1/2 teaspoon salt, ginger,
cloves, pumpkin and milk.
To prevent spilling, place pastry-lined pie plate
on oven rack before adding fi lling. Carefully
pour pumpkin fi lling into pie plate. Bake 15
minutes.
Reduce oven temperature to 350 degrees Fahr-
enheit. Bake about 45 minutes longer or until
knife inserted in center comes out clean. Place
pie on cooling rack. Cool completely, about 2
hours.
In chilled medium bowl, beat whipping cream
and 2 tablespoons sugar with electric mixer on
high speed until stiff peaks form. Serve pie with
whipped cream.
Store in refrigerator.
© FOTOLIA