Filling: 2 c Canned pumpkin (or 2 cups fresh (cooked/pureed/drained 1/4 c Honey 1/2 ts Salt 1 c Half-and-half 1 Egg; beaten severely 1/2 ts Real vanilla 1 1/2 ts Cinnamon 3/4 ts Powdered ginger 1/2 ts Ground nutmeg 1/2 ts Ground cloves 2 ts Cayenne pepper (fresh ground from dried (pods is best) 2 tb Pecans Ground to a fine flour Cream for whipping. Crust for 9-inch pie Instructions: 1. Preheat oven to 425 degrees before measuring the ingredients. 2. Combine all the ingredients in a mixing bowl, beat them together until smooth, and pour them into a crust-lined 9-inch pie pan. Bake for 15 minutes. 3. Reduce the heat to 350 degrees and bake for another 35 minutes or until set. Cool and serve topped with whipped cream. Notes: his is deceptively hot, so make it once with these amounts and adjust from there if not hot enough. Make sure that you have the whipped cream to cool the heat if it is too hot. -----
How To make Rude's Cayenne Pumpkin Pie's Videos
The Best Pumpkin Pie & The Best Pecan Cheese Cake! (2 for 1 Delicious Desserts!)
Pumpkin pie (Filling) mix all ingredients 15 oz pumpkin purée 14 oz sweetened condensed milk 3 egg yolks 1 large egg 1/2 teaspoon ground ginger 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon Mike’s Special Blend How to make MSB: 1/4 teaspoon cinnamon, 1/2 teaspoon cayenne, and 1/4 teaspoons of ground cloves. Combine well and use as needed. Basically Chinese Five Spice. (Pie Crust) Combine 2 1/2 cups fluffed ap flower 1 tablespoon sugar 1/2 teaspoon salt Shred in 1 cup of frozen butter 1/4 cup ice water mix in until evenly crumbly don’t get over mix then wrap in cling wrap and put in fridge to keep the butter cold. Once work area is prepped flowered pin flowered roll out dough until it’s and even 1/4 inch then place in pie dish poke bottom with fork and decorate the edge how you please then put filling in and bake
Bake at 425 for 15 min then set to oven to 350 and bake 30-35 minutes or until you can insert butter knife in the center and it comes out clean.
Pecan cheese cake (Filling) 3 8oz blocks of softened cream cheese 1 cup packed brown sugar 3 large eggs 1/4 cup sour cream 2 tablespoons fluffed AP flour 1 teaspoon pure vanilla extract 1/4 teaspoon salt
Graham Cracker Crust 1 sleeve graham crackers, finely crushed 5 tablespoons melted butter 1/4 cup packed brown sugar pinch of salt
Bake for about an hour, until the center is firm
Pecan topping 4 tablespoons of butter 1 cup of chopped pecans 1/4 cup heavy cream 1/2 cup packed brown sugar 1/4 teaspoons cinnamon
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Pumpkin Spice Latte and DELICIOUS Cauliflower Crack
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MY DAUGHTER ATE A *RED* LEMON! ????
We put red food coloring all over a lemon and Leya ate it! #shorts #short