Pumpkin Pie

Beth

Recipes

Pumpkin Pie

by Beth | Nov 11, 2020 | Recipes | 0 comments

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🙂 My aunt Priscilla gifted me with several quick, delicious recipes. This pumpkin pie recipe is so easy and so good. I loved it from day one, but it got even better when I started preparing my own pumpkin instead of canned. And, I'm generous when I measure the spices.

Top it with whipped cream. So, so good.

Pumpkin Pie
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Pumpkin Pie

Recipe by BethCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

50

minutes
Calories

300

kcal
Total time

55

minutes

Ingredients

  • 1 uncooked pie crust

  • 1 can Sweetened Condensed Milk (Eagle Brand)

  • 2 cups of pumpkin (canned or in my case my own baked pumpkin)

  • 1 egg

  • 1/2 tsp salt

  • 1/2 tsp nutmeg

  • 1/2 tsp ginger

  • 3/4 tsp cinnamon

Directions

  • Preheat oven to 375F
  • Partially bake crust (10 minutes)
  • Blend all other ingredients in a large bowl. Turn into crust
  • Bake at 375F for 50-55 minutes until a knife inserted near center comes out clean. Cool.
    Note: I'm generous in measuring the spices. I also cook my own pumpkin.

Notes

  • Note: I'm generous in measuring the spices. I also cook my own pumpkin. And I didn't count the cook time for the pie crust. It's not strictly necessary, but I think it works best to do it.

Carrot Cake

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake
  • 4 eggs
  • 1 1/2 c. vegetable oil (I use coconut oil)
  • 2 c. sugar
  • 2 c. flour
  • 2 tsp. baking powder
  • 3 tsp. cinnamon
  • 2 tsp. soda
  • 1 tsp. salt
  • 3 c. raw carrots, grated (I don't measure, but I grate up about 1lb of carrots)
  • 4 Tbsp. hot water
Icing
  • 1 (8 oz.) pkg. cream cheese
  • 1/4 c.butter
  • 1 (1 lb.) box confectioners sugar
  • 2 tsp. vanilla
  • 1 c. chopped nuts (pecans)

Method
 

Cake
  1. Blend sugar and oil. Add eggs. Beat well. Add hot water.
  2. Sift dry ingredients. Add to sugar-egg mixture. Beat well.
  3. Stir in grated carrots.
  4. Pour into 2 or 3 (9-inch) or a 9x13u0022 greased and floured cake pans. Bake at 350ºF for 25 to 35 minutes.
  5. Cool cakes and stack with frosting.
Icing
  1. Work cheese until soft. Add softened butter. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

Notes

  • Mt family loves a 4 layer cake, so I modify this way: bake in 2 layers; when cooled thoroughly, I split the layers horizontally using dental floss so I have 4 layers. Double the icing recipe; don't add the pecans until after icing between the layers. So u002du002d interior has no pecans, but the outside is covered!

  • Cream Cheese Icing

    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 8 oz. pkg. cream cheese
    • 1/4 c. margarine
    • 1 1 lb. box confectioners sugar
    • 2 tsp. vanilla
    • 1 c. chopped nuts pecans

    Method
     

    1. Work cheese until soft. Add softened margarine. Beat in sugar gradually. Add flavoring ana nuts. Mix and spread.

    Notes

    If I make a 3 layer carrot cake, I double this recipe. But then I have extras! What to do? Make a second carrot cake recipe and make it into cupcakes or a sheet cake and use the rest of the icing on that.
    Or, just be decadent and eat it like fudge.

    tags:desserts, fall, pumpkin

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