Wednesday, February 6, 2008

Pumpkin Pie

Makes a 9-inch pie

Alexandra made two delicious pumpkin pies for Thanksgiving one year in New Hampshire using this recipe. Alex  knows the secret  is to use fresh (or fresh frozen) pumpkin, not canned pumpkin. To prepare fresh pumpkin, Alex cuts pumpkin in half, removes seed, puts water in the cavities and bakes in a moderate oven, ~350 degrees F, until pumpkin flesh is soft and easy to scoop out of the shell. This recipe is adapted from the old-fashioned squash pie recipe in Marian Morash’s Victory Garden Cookbook.

Make:

1 Pie Crust

Combine:

2/3 cup sugar
1/2 t salt
1 1/2 t cinnamon
1/2 t ground ginger
1/2 t nutmeg
1/4 t allspice
1/4 t ground cloves

In a mixing bowl, beat well:

2 eggs

Then stir in:

1 1/2 c pureed cooked pumpkin (Fresh is best!)
1 2 /3 c evaporated milk

Add dry ingredients and mix well, until smooth. Pour into pie shell. Bake in a preheated 425° oven for 15 minutes, REDUCE heat to 350°, and bake for 30-35 minutes or until set. Cool. Serve with:

Whipped cream (optional)


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