November 8, 2002, Newsletter Issue #107: Holiday Hints #2
Tip of the Week
Make your pumpkin pies ahead of time. Cool on a rack. Without wrapping, place in freezer just until frozen. Remove and wrap in aluminum foil or heavy duty plastic wrap and return to the freezer. Can be kept up to 4 to 6 months. Thaw at room temperature, or to heat baked pies, unwrap and let stand for 30 minutes; heat in 350 degree oven just until warm.
Pumpkin Pie
1 (9 inch) unbaked pie crust
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1-1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin puree
Preheat oven to 425 degrees F.
In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F, and bake for an additional 40 to 45 minutes, or until filling is set.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| Alicia Bodine |
