BAKING TIPS (I have learned a few tips over the years)
*For pies,cover the edge of the crust with strips of foil for about half of the baking time.
* Check what your baking a few min. before the time it says on the recipe. I find that most of the time it's ready and this way ,I don't over bake.
*Fluff your flour a little so you can get a more consistent measurement each time.
*I was told by a cake baker to lower the suggested baking heat by 25 degrees. I have had good results. (but don't do that with this recipe, I already did it. Lol )
*If you are worried about the bottom burning you can put a piece of foil or a cookie sheet on the rack below for half of the baking time.
*When you have leftover freshly made whipped cream , you can make dollops on a wax paper and freeze for later use.
Step 1: Ingredients
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
3 teaspoons of pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon of vanilla
1 cup coarsely chopped walnuts (optional)
whipped cream or heavy whipping cream (optional)
Step 2: Getting Started
Step 3: Mix Your Dry Ingredients
Pour into a pie shell about 2/3 full. Cover the edge of the crust with strips of foil for about half of the baking time.
Step 4: Time To Get Baking :)
Step 5: Make Glaze and Whipped Cream
When you are ready to serve, make whipped cream or you could buy cool whip if you want. It is very simple just sift powdered sugar into your kitchenaid, add a little vanilla and whip well until stiff peaks. For a more detailed description ,I suggest checking out Forkable's instructable ... Making fresh whipped cream.
With your leftover whipped cream , you can make dollops on a wax paper and freeze for later use. And/or make some hot chocolate like i did. ;)