Pumpkin Pie

From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:43:40 GMT

From: richman@uxe.cso.uiuc.edu

Having just watched 40 lbs of pumpkin get stewed down to 32 cups of
puree, enjoying a homemade pumpkin pie, and watching a pumpkin
cheesecake bake in the oven (yet uneaten), can I interest anyone in
trading pumpkin recipes?  I'll start off with one pumpkin pie slightly
altered from The Little House Cookbook:

Homemade Pumpkin Pie


2 cups stewed pumpkin (slightly drier consistency than applesauce)
2 eggs
2/3 cup brown sugar
1 1/4 cups of whole milk or half-and-half
pinch salt
pinch pepper
2 Tablespoons butter
2 teaspoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

9 inch pie pan filled with your favorite crust 
  (We usually cheat and use Pillsbury All-Ready)


Cut pumpkin into slices 2 inches thick and pare off the skin.  Dice the
skinned pumpkin into 2 inch cubes, add to a skillet, and add enough
water to steam.  For a 10 pound pumpkin in a 12 inch skillet, we used 1
cup of water.  Cover the skillet and steam on a medium heat for several
hours.  Keep an eye on the amount of water remaining and when it
becomes soft mash it down.  Remove the cover from skillet and then when
it reaches the texture of applesauce, let it dry out another 10 minutes
on a low heat.  Measure out 2 cups and put into a bowl.  Add 2 T butter
to warm pumpkin puree and let it melt.

Preheat oven to 425 degrees (F).

In another bowl, beat the eggs well and beat in brown sugar, milk,
salt, pepper, maple syrup, spices and finally the pumpkin mixture.
Pour this into the pie shell and place in center oven rack at 425
degrees for 10 minutes.  Reduce heat to 350 degrees and continue to
bake until the custard is firm.  This should take a total of forty
minutes in all.  Cool and serve.


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