Refrigerate Pumpkin Pie

    pumpkin pie
  • pie made of mashed pumpkin and milk and eggs and sugar
  • Pumpkin pie is a traditional North American sweet dessert, eaten during the fall and early winter especially for Thanksgiving and Christmas. The pumpkin is a symbol of harvest time and featured also at Halloween.
  • This is a traditional dessert which is popular throughout North America. This dish is usually served during Thanksgiving dinner throughout North America. This pie is made up of pumpkin custard, and is flavored with ginger, cinnamon, nutmeg and cloves.
    refrigerate
  • Subject (food or drink) to cold in order to chill or preserve it, typically by placing it in a refrigerator
  • cool or chill in or as if in a refrigerator; "refrigerate this medicine"
  • (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes
  • preserve by chilling; "many foods must be refrigerated or else they will spoil"
refrigerate pumpkin pie
refrigerate pumpkin pie - Old World
Old World Christmas Piece of Pumpkin Pie Ornament
Old World Christmas Piece of Pumpkin Pie Ornament
Have your favorite holiday dessert hanging on the tree with this beautiful ornament. Each figural glass ornament produced for The Merck Family's Old World Christmas is hand crafted in age-old tradition using the same techniques that originated in the 1800's. Molten glass is mouth-blown into finely carved molds available only to the Merck Family's Old World Christmas, before a hot solution of liquid silver is poured inside. The ornaments are then hand-painted and glittered in a series of labor-intensive steps to achieve the beautiful creations.

316/365 - Maple-Bourbon Pumpkin Pie
316/365 - Maple-Bourbon Pumpkin Pie
As we do at least once or twice every football season, we had my grandmother over today, to watch this afternoon's nail-biter of a Patriots game and to have dinner. Nothing terribly fancy, just a meatloaf, mashed potato, veg, and dessert. Yes, meatloaf. I like meatloaf. And they served it in the cafeteria at the office this week, but with rice on the side and not mashed potatoes (which is just wrong), so I had a craving. Thing Two, my usual "sous chef", decided that we should make a pumpkin pie for dessert, so this is what I came up with. It's a basic pumpkin pie, but with some of the sugar swapped out for maple syrup and vanilla traded for some bourbon. Topped it with some brown sugar whipped cream, and got a few shots in (under some lights I had set up in advance for the purpose) before setting it on the table. I like composition here, but something throws me a bit about it. I think it might be the runner not completely covering the butcher block in the upper corners, but I can't quite put my finger on it. Recipe follows. Nikon D7000 w/Nikkor 18-200mm @ 46mm, 1/250s @ ?/6.7, ISO100. One SB-700 camera left, 85mm zoom, 1/8 power, shooting through white umbrella. Second SB-700 bounced off the ceiling, 120mm zoom, 1/2 power. White bounce card to the right of the scene (I'm not sure if that really did anything, though.) Cropped and did some minor color adjustment in Aperture. Ingredients for the crust 6 oz. all-purpose flour 1 tbl. sugar 1/2 tsp. kosher salt 1 oz. vegetable shortening 3 oz. cold unsalted butter (3/4 stick) 1 1/2 oz. ice water 1 1/2 oz. cold bourbon for the filling 15 1/2 oz. can pumpkin puree 1/4 c. maple syrup (preferably grade B) 3/4 c. granulated sugar 1/2 tsp. cinnamon 1/2 tsp. ginger powder 1/4 tsp. freshly grated nutmeg 1/8 tsp. ground cloves 1/2 tsp. kosher salt 1 c. milk 3/4 c. heavy cream 4 large eggs 2 tbl. bourbon for the whipped cream 1 c. heavy cream, cold 2-3 tbl. light brown sugar 1/4 c. sour cream 1 tsp. vanilla extract Directions Start by making the crust. Put the flour, sugar, and salt in the work bowl of a food processor with the shortening and 1/3 of the butter, and pulse until it has the texture of coarse sand. Cut the remaining butter into 1/4" cubes, add to the bowl, and pulse another 6-8 times until you're left with pieces the size of small peas. Transfer into another bowl, and slowly integrate the water and bourbon by sprinkling on a few tablespoons at a time and stirring to distribute. When the dough holds together when you squeeze it, form into a disc, wrap tightly in plastic wrap, and refrigerate for an hour. Preheat your oven to 350°F. Put the now-chilled dough on a well-floured surface, and roll out to a circle large enough to line a 9" pie plate with. Transfer to the pie plate, crimp the edge, and dock the bottom with a fork several times. Put in the freezer for 5 minutes, then remove, line with parchment, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the pie weights and parchment and continue baking for 20 minutes until just beginning to brown and the bottom no longer looks damp. While the crust is baking, prepare the filling. Put the pumpkin puree, maple syrup, sugar, salt, and spices in a medium saucepan and cook over medium heat until glossy, 10-15 minutes, stirring frequently to prevent the bottom burning. In a separate bowl, combine the milk, cream, eggs, and bourbon and whisk well. Whisk the hot pumpkin mixture into the cream a dollop at a time until about half is whisked in, then add the remaining pumpkin and whisk until smooth. When the pie crust is ready, immediately turn the oven up to 400°F. Pour the filling into the still-warm crust, and put into the 400°F oven. Bake for 10 minutes, then turn the oven temperature down to 300°F and allow to bake until set but still slightly wobbly in the center, 30-40 minutes. The filling should reach a temperature of about 170°F-175°F. Remove from the oven, and cool on a rack until room temperature, 4-5 hours. When ready to serve, make the brown sugar whipped cream. Put the heavy cream and brown sugar into a cold metal bowl. I prefer my whipped cream a little less sweet, but you can go to 3 or even 4 tablespoons of sugar easily if you like yours sweeter. Beat on medium-high speed until the mixer leaves trails in the cream, then add the vanilla and sour cream. Beat to medium peaks (be careful not to overbeat it, or you'll end up with brown sugar butter.) Top slices of the pie with a generous dose of the whipped cream and serve.
Pumpkin pie
Pumpkin pie
1/2 (15 ounce) package refrigerated piecrust 1 (15 ounce) can pumpkin 1/4 cup SPLENDA 1/2 sugar 1 teaspoons ground cinnamon 1/8 teaspoon cloves 1/4 teaspoon nutmeg 1 12 oz can evaporated skim milk 2 large eggs, beaten 1 teaspoon vanilla extract Preheat oven to 375 degrees F. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Mix sugar, Splenda and spices in a small bowl. Add pumpkin to eggs in large bowl, mix. Add sugar/spice mix, blend in. Add evaporated milk, blend well. Pour filling into piecrust. Bake for 50 to 60 minutes or until set in the center. Cool completely on a wire rack.
refrigerate pumpkin pie
Mud Pie Baby-girls Infant Pumpkin Skirt Set, Multi, 12-18 Months
Perfect for the autumn season! This adorable set is from Mud Pie's, Trick or Treat collection. Ruffled tulle pumpkin adorns the shirt's front. Collar is trimmed with ruffled grosgrain ribbon. Flap over style shoulders. Skirt is made with layers of orange ruffles. Dual patterned leggings are sewn into the skirt. Whimsical designed leggings feature a black and white stiped on the right leg and orange with white polka dot print on the left leg. The set wouldn't be finished until the green "shoes" were added to the leggings. The bottom of the leggings have a shoe theme knit into them. Shirt is cotton. Skirt is 95% polyester, 3% nyon, and 2% spandex.