The Runaway Pumpkin

Ingredients

Crust

1 1/3 cups all-purpose flour

½ teaspoon salt

1/3 cup vegetable oil

2 tablespoons cold water

Filling

2 eggs

½ cup sugar

1 teaspoon ground cinnamon

½ teaspoon salt

½ 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

¾ cup whipping cream

2 tablespoons sugar

Steps

1. Heat oven to 425°F.

In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour 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 in bottom and up side of

9-inch glass pie plate.

2.In a large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup

sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.

3.To prevent spilling, place pastry-lined pie plate on oven rack before adding filling.

Carefully pour pumpkin filling into pie plate. Bake 15 minutes.

4.Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife

inserted in center comes out clean. Place pie on cooling rack. Cool completely,

about 2 hours.

5.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.

1. Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour 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 in bottom and up side of 9-inch glass pie plate.

2. In a large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.

3. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.

4. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.

5. 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.

Homework week 2/2:

* Read the book.

* Listen to the book on YouTube: https://www.youtube.com/watch?v=_bteD9wCuqA

* Make pumpkin soup:

Pumpkin Soup

Ingredients:

6 cups chicken stock

1 ½ teaspoons salt

4 cups pumpkin puree

1 teaspoon chopped fresh parsley

1 cup chopped onion

½ teaspoon chopped fresh thyme

1 clove garlic, minced

½ cup heavy whipping cream

5 whole black peppercorns

Directions:

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a

boil, reduce heat to low, and simmer for 30 minutes uncovered.

2.Puree the soup in small batches (1 cup at a time) using a food processor

or blender.

3.Return to pan, and bring to a boil again. Reduce heat to low, and simmer for

another 30 minutes uncovered. Stir in heavy cream. Pour into soup bowls

and garnish with fresh parsley.