Recipe: Pumpkin Pie

by Joan L. Armistad

piece of pumpkin piePumpkin pie: the quintessential dessert that defines all that is Thanksgiving.

A pumpkin pie made from fresh pumpkin meat tastes so much better than one made from canned and processed glop!

Once you have your puree blended, here's how to create your masterpiece:

Recipe for Pumpkin Pie

Prep time: 10 minutes | Total time: 60 minutes | Yield: 6-8 servings

• 1 1/2 cups scalded milk
• 1/2 cup brown sugar, firmly packed
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspoons each of cloves, nutmeg and allspice
• 1 1/2 cups pureed pumpkin or squash
• 1 egg, beaten
• 1 unbaked 9" pie shell

Combine the sugar, flour, salt, spices, vanilla and squash in a medium bowl. Mix thoroughly. Add beaten egg and hot milk. Cool slightly and pour into the unbaked pie shell.

Pour into pie shell and bake at 425° for 15 minutes. Then reduce the temperature to 350° and bake an additional 40-50 minutes, or until a knife inserted near the center comes out clean.

Cook's notes
Each year on the first of November, I rescue the jack-o-lanterns (carved from pie pumpkins) from the steps. They're baked, pureed, bagged up and frozen to be enjoyed again come Thanksgiving and Christmas. Have you tried making your own pumpkin puree?

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