My Pumpkin Pie

Recipe Ingredients

1 1/2 cups	355ml	Browned - strained pumpkin
3 tablespoons	45ml	All purpose flour
1 cup	160g / 5.6oz	Brown sugar
2 cups	474ml	Milk
1 cup	237ml	Cream *
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Ginger
1/2 teaspoon	2.5ml	Nutmeg
2		Eggs - beaten
1		Pie dough for 2 pies
2 tablespoons	30ml	Sugar
1		Ginger

Recipe Instructions

* Recipe calls for heavy cream if possible, I prefer 2% canned milk.

This recipe calls for browned pumpkin which is accomplished by buttering a heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat, stirring and turning so all parts dry properly. Keep this up until it is reduced to 1 1/2 cups. It will be slightly browned.

Place the browned pumpkin in a bowl, sprinkle with 2 tbsp of the flour and brown sugar and stir until thoroughly mixed. Scald milk. Add the cream, cinnamon, ginger and nutmeg. Pour over pumpkin mixture. Mix and add the eggs. Beat together until well mixed. Line pie plates with dough, well built up around edges.

Mix together the 2 tbsp sugar the remaining tbsp of flour and the pinch of spice. Sprinkle over bottom pie crusts, spreading all over with tips of fingers. This prevents sogginess. Fill shell 3/4 full. Place strips of foil around edge and place in a preheated 450 oven.

Bake for 15 minutes and reduce the heat to 325F. Bake 30 minutes longer. Pie is done when the mixture shakes just in the middle when moved back and forth. Serve hot or cold.

Source:
American Statesman 3/5/97

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