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)