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2 baked 8" pastry shells
1 (1 lb.) can pumpkin
1 c. apple butter
1 whole egg
2 egg yolks
1/2 c. light brown sugar, firmly packed
2 tbsp. cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 2/3 c. evaporated milk
1/2 c. orange marmalade
1 c. heavy cream, whipped

Combine the pumpkin and apple butter in a large bowl. Mix well. Add the whole egg, egg yolks and all remaining ingredients except the marmalade. Beat with an electric beater until it's smooth.

Pour half the mixture into each pie shell. Place in a preheated 425 degree oven and bake for 15 minutes. Reduce heat to 325 degrees and continue baking another 25 minutes or until set. Cool. Once pies are cooked, wrap one pie in moisture, vapor proof wrap; freeze for future.

To finish the other pie, spoon the marmalade over the entire surface of the filling. Whip the cream and spoon over the marmalade just before serving.

Use your favorite pastry recipe. Once the pie pan has been fitted with pastry, chill for 30 minutes. Then line the shell with foil, fill with dry beans or rice, pushing filling against the sides of the shell. Place in a preheated 450 degree oven and bake 15 minutes or until the pastry has set and the edges have begun to brown. Take from the oven. Using a pastry brush coat the entire shell with an egg yolk beaten with 1 tablespoon water. Return to oven for two minutes or until glaze has set. This technique precludes a soggy crust. Cool before filling.

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