Thursday, October 25, 2012

Pumeggnogging Pie

It's a rare, rare day that I bake. A couple weeks ago, wanting to free up space in my freezer, I decided to use the pumpkin puree that Mom had so kindly made from scratch a few years back.
We'd been home all day, I didn't want to go out in the rain and decided to experiment. I totally feel comfortable doing this in cooking, but baking is so foreign to me. Using two lifelines, and calls to Mom, my pumpkin eggnog pudding concoction turned out pretty darned good.

The next time I make this, I'll cut the recipe in half and use a shorter pan. This one is about 3" deep and the very middle didn't set as well as I'd envisioned.

Divide as needed for smaller portions
This is what I used for my experiment.

8 cups pumpkin puree
4 eggs
½ cup flour
1 ½ cup sugar
1 tsp salt
4 cups egg nog
2 ½ tsp pumpkin pie spice
2 tsp baking powder

Oil and flour pan with coconut oil for added flavor.

Mix all ingredients cold, whipping eggs first before adding to mixture. Heat on stove for 10 minutes or so. Pour mixture into pan, cover with foil and bake at 425 degrees for 15 minutes. (Watch the time, using a shorter pan it will take less time I think.)

3 cups Bisquick
1 cup eggnog

In a separate bowl, mix Bisquick and eggnog.

Remove pan from oven, drop biscuits throughout the pan. Return to oven and bake another 10 minutes or until biscuits are done.

Serve with whip cream if you like.

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