Are looking for inspiration recipes pumpkin pie, winter luxury that are delicious? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious pumpkin pie, winter luxury should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of pumpkin pie, winter luxury, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare pumpkin pie, winter luxury good home, because as long as you know the trick, this dish is able be dish special

Ingredients and seasonings required for prepare

1. Prepare 1 Sugar Pumpkin
2. Prepare 1 cup Sugar
3. Use 1.5 teaspoon Cinnamon
4. Use 1 teaspoon Ground Cloves
5. Use 1 teaspoon Ground Allspice
6. Prepare 1/2 teaspoon Ground Ginger
7. Prepare 1/2 teaspoon Vanilla Extract
8. Use 1/2 teaspoon Salt
9. Take 4 Eggs
10. Prepare 3 cup Pumpkin Glop
11. Take 1.5 cans (12 oz) Sweetened Condensed Milk
12. Prepare 1 teaspoon Pumpkin Spice

Doing double duty, Winter Luxury is not only a gorgeous ornamental, but is also superb for eating. Reported to make the most velvety of pies with its thick, dense, sweet flesh. The rounded fruit has orange skin that's netted in a fine veil. In the field, the unusual skin texture gives this squash a rich, velvety appearance befitting of its name.

Instructions to make Pumpkin Pie, Winter Luxury:

1. Yield: One 9-inch deep dish pie or two 8-inch shallow pies. Preheat oven to 350 degrees.
2. Wash the exterior of the pumpkin in cool or warm water, no soap.
3. Cut the pumpkin in half. A serrated knife and a sawing motion works best - a smooth knife is more likely to slip.
4. Scrape the insides. You want to get out that stringy, dangly stuff that coats the inside surface. Note: can save seeds to cook separately.
5. Place it cut side down into a covered oven container. Fill container with 3/4" water. Cover the ovenproof container (with a lid), and pop it in a 350 F (165 C) oven. It normally takes about 45 minutes to 90 minutes (it can vary a lot!); just test it periodically by sticking it with a fork to see if it is soft!
6. Scoop out the cooked pumpkin.
7. Puree the pumpkin. To get a nice, smooth consistency, I use a Pillsbury hand blender. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible. It should last a year or more in a deep freezer.
8. Mix in all ingredients. Make the pie crust (I use Pillsbury) It is also time to start preheating the oven. Turn it on and set it to 425 F.
9. Bake at 425 F for the first 15 minutes, then turn the temperature down to 350 F and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.
10. Done and ready to serve!

Makes the most velvety pumpkin pie you'll ever eat! It is enormously productive, medium in size being about ten inches in diameter, almost globe shaped and ripens early. The skin is finely netted and color is a beautiful golden russet which is a sign of fine quality. The flesh is very thick, sweet and sugary and deep golden in. Mix the puree with the spices and sugar.

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