Pamela Toman

Tag: pumpkin

Pumpkin Pie

Classic. Makes 2 pies, so you'll need 2 crusts.

Ingredients	Step
	Preheat oven to 450 degrees.
4 eggs, beaten slightly 3½ c. pumpkin (the big can) 1⅓ c. sugar 1 t. nutmeg 1 t. cinnamon 1 t. ginger 1 t. salt	Mix well.
4 T. butter, melted 1¾ c. milk, scalded	Heat together until butter is melted, either stovetop or in microwave. Add to the pumpkin mixture and stir together thoroughly.
2 pie shells, uncooked	Pour into uncooked pie shells. Bake at 450 degrees for 15 minutes, then without opening the oven door, reduce the heat to 350 degrees and bake up to another 35 minutes. Remove from oven when there is a roughly 4"-diameter ring of seemingly-uncooked filling in the center. Cool completely before cutting or serving.

Source: my great grandma

Pumpkin Muffins

Ingredients	Step
227 g pumpkin puree 1-2 eggs 90 g brown sugar 35 g oil 21 g molasses 2 t. cinnamon ½ t. cloves ½ t. ginger ½ t. salt ½ c. cranberries, dried (opt.) ½ c. nuts (opt.)	Combine wet ingredients and mix-ins in large bowl.
85 g AP flour 85 g wheat flour 1 t. baking powder ½ t. baking soda	Combine dry ingredients.
	Add dry ingredients to wet ingredients. Stir until just combined. Cover and let sit 30 minutes.
	Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups.
	Bake 12-20 minutes at 400 degrees, until toothpick comes out clean. Capsize the muffins to cool.

Source: King Arthur Flour, adjusted by me