AMERICAN PIES FOOD RECIPES

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AMERICAN PERSIMMON PIE RECIPE - FOOD.COM



American Persimmon Pie Recipe - Food.com image

Persimmons are best eaten very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 7

2 cups persimmon pulp
1 egg, well beaten
1 cup milk
1/2 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
1 pie crust, unbaked

Steps:

  • Preheat oven to 450°F.
  • Mix persimmon pulp, egg and milk.
  • Mix dry ingredients together and add to first mixture.
  • Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
  • Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.

Nutrition Facts : Calories 161.8, FatContent 6.9, SaturatedFatContent 2.6, CholesterolContent 30.7, SodiumContent 162, CarbohydrateContent 22.7, FiberContent 0.2, SugarContent 13.2, ProteinContent 2.5

AMERICAN TRADITIONAL PUMPKIN PIE RECIPE - FOOD.COM



American Traditional Pumpkin Pie Recipe - Food.com image

Make and share this American Traditional Pumpkin Pie recipe from Food.com.

Total Time 2 hours 50 minutes

Prep Time 1 hours

Cook Time 1 hours 50 minutes

Yield 8 serving(s)

Number Of Ingredients 11

3 eggs
1/2 cup sugar
1/4 cup brown sugar
2 cups pumpkin mush
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon salt
1 can evaporated milk (12 oz)
1 pie shell
1 medium pumpkin

Steps:

  • Preheat oven to 450 degrees.
  • In a large non-metal bowl combine sugars and eggs.
  • Add in the pumpkin mush, the spices, salt, and evaporated milk.
  • Pour the filling into the pie shell.
  • Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets.
  • --------Pumpkinmush-----------.
  • cut pumpkin in half.
  • Prick the skin several times with a fork, and place on a cookie sheet, cut-side up.
  • Bake for 50 minutes or until very soft when poked with a fork.
  • Let the pumpkin cool, then scoop out the seeds with a spoon.
  • Scoop out the pumpkin meat, and throw away the skin.
  • Mash the pumpkin meat with a potato masher or puree in a blender/food processor.
  • Makes about 4 cups.

Nutrition Facts : Calories 218.3, FatContent 9.4, SaturatedFatContent 2.5, CholesterolContent 79.3, SodiumContent 291.7, CarbohydrateContent 30.3, FiberContent 1.2, SugarContent 19.3, ProteinContent 3.8

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